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Chicken “Saltimbocca”

Chicken "Saltimbocca" recipe image
This elegant yet simple dish transforms humble chicken breasts into a restaurant-quality meal. Thinly pounded chicken is layered with aromatic sage leaves and salty prosciutto, then pan-seared to golden perfection. The addition of earthy oyster mushrooms and sweet shallots creates a deep, savory base. A splash of Marsala wine deglazes the pan, creating a luxurious, reduced sauce that ties all the flavors together. While traditionally an Italian dinner staple, this recipe offers a sophisticated twist for any main course. It is quick enough for a weeknight but impressive enough for date night, requiring minimal ingredients for maximum flavor impact.
Cooking Method:
Cuisine:
Courses:
Difficulty: Advanced
Servings: 4
Calories: 543.0
Dietary: Gluten-free
Description
This elegant yet simple dish transforms humble chicken breasts into a restaurant-quality meal. Thinly pounded chicken is layered with aromatic sage leaves and salty prosciutto, then pan-seared to golden perfection. The addition of earthy oyster mushrooms and sweet shallots creates a deep, savory base. A splash of Marsala wine deglazes the pan, creating a luxurious, reduced sauce that ties all the flavors together. While traditionally an Italian dinner staple, this recipe offers a sophisticated twist for any main course. It is quick enough for a weeknight but impressive enough for date night, requiring minimal ingredients for maximum flavor impact.
Ingredients
  • 4 Chicken Breasts
  • 4 lg Sage leaves
  • 4 lg Slices prosciutto
Directions
  1. 1
    Lightly pound the 4 chicken breasts between plastic wrap until they are about 1/4 inch thick.
  2. 2
    Season the pounded chicken breasts lightly with salt and pepper.
  3. 3
    Place one sage leaf on top of each chicken breast.
  4. 4
    Lay one slice of prosciutto over each sage leaf, covering the chicken.
  5. 5
    Fold the chicken in half like a book to encase the sage and prosciutto.
  6. 6
    Secure the folded chicken with a toothpick to keep it closed during cooking.
  7. 7
    In a large skillet, heat 4 tablespoons of virgin olive oil over medium-high heat until shimmering.
  8. 8
    Add the chicken packets to the skillet and sauté until golden brown on both sides, about 3-4 minutes per side.
  9. 9
    Remove chicken from the skillet and set aside on a plate.
  10. 10
    In the same skillet, add thinly sliced shallots and sliced oyster mushrooms.
  11. 11
    Sauté the vegetables until the mushrooms have released their moisture and softened, about 5 to 6 minutes.
  12. 12
    Pour in the Marsala wine and chicken stock, scraping up any browned bits from the bottom of the pan.
  13. 13
    Bring the liquid to a boil and cook over high heat until reduced by half.
  14. 14
    Return the chicken to the skillet, spooning the sauce over the top.
  15. 15
    Swirl in the butter until melted and glossy, coating the chicken.
  16. 16
    Serve immediately, garnished with additional fresh sage if desired.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 543.0kcal
% Daily Value *
Total Fat 20.0g31%
Saturated Fat 4.4g23%
Cholesterol 55.0mg19%
Sodium 1644.0mg69%
Total Carbohydrate 64.4g22%
Dietary Fiber 40.0g160%
Sugars 0.2g
Protein 49.0g98%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: chicken, saltimbocca, prosciutto, sage, marsala, mushrooms, shallots, italian, dinner, pan-seared, easy, quick, gluten-free-option, date-night, weeknight, savory, wine-sauce, oyster-mushrooms, comfort-food, simple
Read it online: https://www.chefs-mate.com/recipe/chicken-saltimbocca/