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  • Writer's pictureDeborah Kade

Chicken Saltimbocca


  • Boneless, skinless chicken breasts

  • Prosciutto di Parma - thinly sliced

  • fresh sage leaves

  • olive oil

  • butter

  • flour

  • marsala wine


Pound the chicken breast until thin. Cover chicken breast with a slice of prosciutto, cutting chicken breast if necessary so prosciutto fits perfectly over the breast. Take a sage leave and attach to chicken breast by using a toothpick

Lightly cover each of the chicken breasts with flour. Do this ONLY on the sage leave side of the breast

Take two tablespoons of olive oil and two tablespoons of butter and melt them into a frying pan

Place chicken breast into the frying pan, sage side down

When you see the chicken start to turn white about half way up the side of the chicken, then flip it over. This should only take about 3 to 4 minutes

Remove the chicken breasts from the frying pan and place to the side

Take a half cup of masala wine and add it to the frying pan. Move a spatula gently around the pan and deglaze all the tasty little bits stuck to the bottom

Add the chicken breasts back into the frying pan and cover for no more than 30 seconds

Plate your chicken breasts and pour the masala wine reduction over the breasts


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