Chicken Saltimbocca

Chicken Saltimbocca is an Italian dish that combines chicken and prosciutto ham with a marsala wine and sage sauce. It is a classic Italian dish that is usually served with a side of cooked vegetables.

The chicken is usually pounded to a thin fillet and then topped with a slice of prosciutto ham. The ham acts as a barrier, allowing the chicken to cook quickly without drying out. Sage is then added to the chicken and ham, along with some marsala wine. Once the ingredients have been combined, the dish is then cooked in a hot pan until the chicken is cooked through and the prosciutto is crispy.

The resulting dish is a delectable combination of flavors. The chicken is juicy, while the prosciutto adds a salty contrast. The addition of the marsala wine and sage gives the dish an earthy flavor that is complemented by the rich sauce. The cooked vegetables provide a nice accompaniment to the dish, adding a bit of color and nutrition.

Unless you keep a jar of drippings handy, the gravy packet will be used as a thickening agent and add some flavor.

You may increase or decrease the amount of marsala wine to your liking. I’ve found 1/3 cup seems perfect.

I also prefer to broil the cooked chicken to melt and brown the mozzarella.

Ingredients

Method

Filet the chicken breasts so you have 6 thin pieces.

Heat the olive oil on medium-high heat in a skillet large enough to fit all the chicken without crowding and brown about 3 minutes per side, or until cooked through. Add your onions and mushrooms, if you wish, after flipping the chicken.

While the chicken is cooking prepare the gravy with the amount of water as instructed on the packet, then add your marsala wine.

When the chicken is finished, move it to a broiler rack set over its pan. You can leave the onions and mushrooms in the pan if you added them.

Preheat your broiler and top each chicken breast with a slice of prosciutto and 2 slices of fresh mozzarella.

Add the gravy mixture to the pan and cook over medium heat until thickened.

Broil the chicken for a few minutes, while gravy thickens, until cheese has melted and has started to golden, then remove from the broiler.

Transfer chicken to a serving platter, top with gravy, and serve.