Have you ever heard of Chicken Saltimbocca? During my restaurant days, it was one of my favorite dishes to prepare.
This saltimbocca dish is an Italian classic that contains different components — from crispy, salty prosciutto and moist, juicy chicken to a luscious and velvety wine-infused sauce — that come together in a symphony of flavors that truly do “jump in your mouth.” It’s a dish that lives up to its literal translation!
When I first started working in an Italian kitchen, Saltimbocca was made with veal cutlets, but these days chicken has replaced veal in just about every dish it used to be made with.
If you love delicious chicken dishes make sure to try my Chicken Sorrento.
Ingredients to make chicken saltimbocca
Let’s start by gathering the ingredients we need to make a Chicken Saltimbocca. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.
Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.
Do I Need to add mushrooms to Chicken Saltimbocca?
No, you don’t. This is your dinner, and you should always make it with ingredients you enjoy eating.
Some of the ingredients we use in restaurants have very specific purposes, while others are fillers used to bulk up a dish without bulking up the cost. Mushrooms have always been a favorite of mine for this purpose, and pasta, rice, or grains take up a lot of room on the plate and can make a meal much more enticing.
What type of Marsala should I use?
The first thing to remember when looking for Marsala wine to cook with is if you have a choice between dry or sweet, always choose sweet. The wine is not actually sweet but adds a more complex flavor profile.
This is going to go against everything you read from other chefs and publications. But this is the reason my Marsala Sauce is so much better than the rest.
My favorite Marsala will always be Pellegrino, my other recommendations are:
- Pellegrino
- Cribari
- Florio
- Taylor
If you can only get dry, don’t worry. The sauce will still be delicious.
The first step is to lightly coat the skinless chicken breasts (or chicken cutlets, which are halved chicken breasts) in flour seasoned with sea salt and black pepper.
Add olive oil to a large skillet that has been preheated and place chicken in a single layer in the hot pan. Saute the breasts on one side for 2-3 minutes, then turn to the other side.
When you turn the chicken breasts over, add the sliced mushrooms to the pan. If you need additional olive oil, add it now.
**Mushrooms will soak up the oil as they cook.
When the mushrooms are fully cooked and both sides of the chicken have been seared, move the pan off the heat and add the Marsala. This is a good time to add the seasonings to the pan.
This will deglaze the pan, unsticking all the delicious little bits that have stuck during the cooking process.
The next step is adding the chicken stock and cream to the pan. Simmer over medium heat for 2-3 minutes. The sauce will begin to thicken.
While the sauce is reducing, saute (or steam) the spinach in another pan.
The next step is to add the beurre manie (softened butter rolled in flour). This will help thicken the sauce.
Once the sauce has thickened, turn the heat down to low and add two very thin prosciutto slices and shredded (or sliced) Fontina cheese on top of each cutlet (or full chicken breast).
Cover the pan to allow the cheese to melt.
Also, check that the temperature has reached 165 degrees Fahrenheit using an instant-read thermometer.
Place a portion of the sauteed spinach on a plate and cover on edge with the finished chicken breast.
Add a splash of marsala to the sauce to bolster the flavor, and spoon the mushrooms and sauce over the chicken breast.
**If the sauce is too thick or looks oily, add a little water (or stock) to the pan.
To store, place chicken that has cooled to room temperature in an airtight container or wrap tightly with pieces of plastic wrap or aluminum foil, and keep in the refrigerator for up to 3 days.
What to Serve with Chicken Saltimbocca
For side dishes, I’m a huge fan of green vegetables (even though there’s already spinach), like roasted green beans or brussels sprouts, but I also love starches like roasted potatoes, mushroom risotto, or a big piece of warm, crusty bread with butter.
If you’re looking for a good wine pairing for this traditional Italian dish, try a dry white wine like Pinot Grigio or a crisp sauvignon blanc.
Recipe FAQ’s
This traditional Italian dish is made with seared chicken and prosciutto and is predominantly seasoned with sage. It is also smothered in an incredible wine sauce that can incorporate any varietal from sauvignon blanc to Marsala.
Saltimbocca hails from Italy. Its origins are associated with the region around Rome.
No, you don’t. A slice of prosciutto or two enhances the flavor of the dish, but If you don’t like prosciutto, leave it out. Or, use ham for a flavor combination that is somewhat similar to chicken cordon bleu.
Yes, you can. Traditionally, Fontina is used, but another soft and mild flavored cheese could be used.
Here are some suggestions– Gruyere, Emmental, Provolone or Gouda can be used instead of Fontina.
More Chicken Recipes You’ll Love!
When it comes to Italian deliciousness, chicken saltimbocca lives up to its name. It literally means “explodes in your mouth,” and this flavorful chicken dish will not disappoint!
Chicken Saltimbocca
Ingredients
- 10 ounces boneless chicken breasts 5 ounce breasts
- 4 slices prosciutto very thin
- 2 oz fontina cheese shredded
- 8 oz mushrooms sliced
- 5 oz baby spinach
- 6 oz sweet marsala
- 6 ounces chicken stock
- 2 tablespoon unsalted butter
- 2 tablespoon flour
- 1 ounce heavy cream or half and half
- ½ teaspoon ground sage
- ⅛ teaspoon black pepper
- ¼ teaspoon sea salt
- ½ teaspoon onion powder
- 3 tablespoons Olive oil to saute spinach and chicken
Instructions
- Lightly pound the chicken breasts with the flat side of a meat hammer
- Dredge chicken breasts in flour seasoned with salt and pepper
- Add oil to a hot large saute pan (medium-high) then place the floured breasts into the pan
- Cook the chicken 2-3 minutes on one side. Turn over the chicken breasts and add the sliced mushrooms. Cook until mushrooms are fully cooked.**add additional olive oil if needed.
- Remove the pan from the heat and add all but 2 ounces of marsala wine to deglaze the pan. This will deglaze the pan.*Reserve 2 ounces of marsala for final step.
- Add the chicken stock, seasonings and heavy cream to the pan. Reduce the heat to medium and continue to cook allowing the sauce to reduce.
- In another saute pan add in a little olive oil and the baby spinach, saute until completely cooked and set aside (make sure you drain off any extra oil)*you can use water instead of oil if preferred.
- Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor
- Turn the heat to low and top each chicken breast with two slices of very thinly sliced prosciutto and shredded fontina cheese
- Cover the pan and allow the cheese to melt.
- Place a portion of the spinach on a plate and place the finished chicken saltimbocca covering one corner of the spinach.
- With the pan over medium-high heat add the reserved marsala wine to the pan. If the sauce is too thick or looks oily add a little water to the pan.
- Serve with potatoes, rice, grains or over pasta and enjoy
Yesim
it looks great Chef Dennis, and i look forward your tips about cooking thecniques and so on:)
Eva
Chicken is also expensive in Toronto. I love mushrooms, and have some I need to use right now, so this recipe came to us just in the nick of time. It has all the flavours both my hubby and I love!
Stephanie @ Eat. Drink. Love.
Great post, Chef!!! I have been wanting to make some chicken saltimbocca for a while since I saw it on a magazine cover a few months ago. Now after seeing yours, I need to make this SOON! I love this new segment on your blog! What you said about the price of chicken is so true. I buy ours in bulk and just freeze it!
Candace
I loved this new feature, Chef! This is going to be fun. I have made a version of Chicken Saltimbocca that is completely unlike yours. While we love our version, yours looks even better. I cannot wait to give yours a try. With the mushrooms and the cheese and marsala, my husband will hurt himself when I serve this. Thanks so much for sharing it! It’s getting pinned for sure.
Barefeet In The Kitchen
Chef Dennis, once again you have actually made my mouth water! I can not believe how amazing this looks. I adore mushrooms and I’m pretty certain this might be the most tempting dish I’ve seen in a long time.
I love this new section on the blog!
Jammy Chicken
That is a tasty looking dinner! I see there’s some spinach under there, I absolutely adore spinach and think it would go very well with the cheese and mushroom of this dish.
Jill Colonna
Great idea, Dennis, with your Restaurant Kitchen! One of my favs is Saltimbocca – also adore Fontina but frustrating can’t easily get a hold of it here. Interesting note on the sweet marsala. I use the dry one (also Pellingrino), only so that I can have a wee swig of it while cooking. 😉
Meagan
Morning! I like the new segment and the recipe! Kudos..
The Kitchen Noob
I really enjoyed your new segment!
I’m able to find chicken for $1.88 a lb but it comes in 8+ packs and there tends to be lots of waste. It’s surprisingly tender and delicious though compared to the organic, no-additive, no antibiotic chicken that I used to buy at the posh store that seemed to be always dry and have a strong chickeny flavor to it.
Dish looks great and right up my ally – I’ll have to make it sometime. I love mushrooms!
The Kitchen Noob
Waste as in fat trimmings, not throwing away chicken…I freeze it and pull it out as needed.
Reread my comment and thought I’d clarify lol 🙂
Chef D
Thanks! I knew what you meant but not everyone might, I do buy my chicken in bulk packs too, its a great savings in price! And don’t forget those trimming can help make a good chicken stock!
The Kitchen Noob
Chicken stock is a good idea – I’ll keep that in the back of my mind (along with homemade pasta)
Liz
That is the tastiest looking saltimbocca I’ve ever seen!! Printed off to try. Always a joy to visit your blog, Dennis!
Mike@The Culinary Lens
Saltimbocca is such a great dish. I always think there is a reason why dishes last such a long time.
I never really thought about how many dishes we make from a set of Mise en Place. An excellent idea for a series.
tanyab1990
I love the new segment. Sharing your experience makes for great reading. The Chicken Saltimbocca looks amazing and will be on my table very soon.
Tanya
http://www.3-squaremeals.com
Ann
This is a great dish! Saltimbocca is one of my favorites! I have to admit to never having served it with mushrooms, tho. I agree…chicken breasts are crazy expensive. I buy mine in bulk and re-wrap and freeze
Lindsey@Lindselicious
What a great way to kick off your new segment! I love chicken saltimbocca and yours looks so good!
Kim Bee
Great first segment Chef Dennis. My only issue is none of us like mushrooms. Could I substitute something else in it’s place? I am going to enjoy getting to know the ins and outs of the culinary world. Keep them coming my friend. I love reading your blog.
Chef D
hi Kim
you can leave out the mushrooms all together, that’s not a problem. As for adding something else in it’s place, I don’t see to many items filling in for the mushrooms, and since we already have spinach on the plate, it would be fine without them!
Dennis