Chicken Saltimboca

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Chef Deanna’s Chicken Saltimboca is on rotation at our house when we want a quick and easy, but tasty dinner. Serve with vegetables. pasta, or salad.

Chicken Saltimbocca

Course Appetizer, Main Course
Cuisine Italian
Servings 6 people


  • 4 each 6-ounce skinless, boneless chicken breast halves butterflied and lightly pounded
  • 8 each large sage leaves
  • 4 each thin slices prosciutto di Parma
  • ¼ cup AP flour
  • 2 tablespoons MTOO Mushroom Sage Olive Oil
  • 4 tablespoons unsalted butter cut into pieces
  • 1 tablespoon MTOO Gravenstein Apple Balsamic
  • ¼ cup dry white wine
  • 1 cup chicken stock


  • Season the chicken with spice blend. Place 2 sage leaves on each breast. Wrap with a slice of prosciutto and dust the chicken with flour, shaking off the excess.
  • Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, with the prosciutto seam down, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken.
  • Deglaze the pan with the apple balsamic scraping up any bits off the bottom of the pan. Add the remaining butter to the skillet with the wine and cook over high heat until reduced by half, about 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, about 3 minutes.
  • Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; taste for seasoning and. Transfer the chicken to plates, pour the sauce on top and serve.
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