Uldiv

Chicken and Turkey · One Pan Dinners

Chicken with Prosciutto, Fresh Sage and Marsala Mushroom Sauce

This Chicken with Prosciutto and Fresh Sage recipe is so easy to make, but tastes like a dish from a fine restaurant. It's my take on chicken saltimbocca. Sauteed chicken cutlets are topped with fresh sage and salty prosciutto and…

  • Prep15 minutes
  • Cook15 minutes
  • Total30 minutes
  • Serves4
  • Calories494 kcal
Jump to recipe
Chicken with Prosciutto, Fresh Sage and Marsala Mushroom Sauce

This Chicken with Prosciutto and Fresh Sage recipe is so easy to make, but tastes like a dish from a fine restaurant. It's my take on chicken saltimbocca. Sauteed chicken cutlets are topped with fresh sage and salty prosciutto and served with a slightly sweet and savory sauce. You'll love sharing this recipe with your family and friends.

Chicken with prosciutto and a mushroom sauce in a serving dish.

why I love this chicken and prosciutto recipe

I have to admit, the most fun part of making this recipe is the taking the first bite. This chicken and prosciutto recipe is my spin on traditional chicken saltimbocca. In Italian, saltimbocca translates to "jumps in the mouth". That's just what the flavor does.

I prepared this recipe for one of my personal chef clients last week, and he fell in love with it. So much so he went back for a second helping and then a third.

This chicken dish is one of my favorite and easy to make restaurant quality recipes. It's a dinner-party-quality recipe that you can make at home. And it's ready in 30 minutes.

One of my go-to recipes to cook when I'm entertaining or for an at home date night, I know it will always be a big hit.

ingredients

You gotta love a short ingredient list. Scroll down to the complete recipe for full quantities of the ingredients.

Mushrooms, prosciutto, chicken, sage, marsala, flour, and chicken stock on a wood counter.
  • boneless and skinless chicken breasts
  • fresh sage
  • prosciutto
  • all purpose flour
  • kosher salt
  • pepper
  • olive oil
  • salted butter
  • button mushrooms
  • dry marsala wine
  • reduced sodium chicken stock

recipe details

Thin chicken cutlets are the way to go for this recipe. They cook so quickly. I start by slicing the chicken breasts horizontally into 2 cutlets. Grab a meat mallet (a rolling pin works too). Place the chicken cutlets between plastic wrap and gently pound to an even thickness. About one quarter inch or so is perfect.

Thin chicken cutlets topped with sage and prosciutto.

Top each cutlet with fresh sage leaves and a slice of the delicately sweet and salty prosciutto. After a quick dredge in seasoned flour, sauté until golden brown.

I like to start the sauté with the prosciutto side down so some of the fat caramelizes and seasons the butter and olive oil.

A sauté pan with chicken cooking in it.

Next sauté quartered button mushrooms. They added an earthiness to the dish. The sauce is made right along with the browned mushrooms.

Adding marsala to a pan of sauteed mushrooms.

Deglaze the pan ~ aka add some marsala wine and scrape up any brown bits. Sprinkle in a bit of the seasoned flour to thicken the sauce.

Adding sauce to a pan of cooked chicken with prosciutto.

Chicken stock and a pat of butter finish the sauce. It's so rich and silky.

I can't wait for you to try this recipe!

some suggestions and tips

  • To speed up the prep for chicken with prosciutto, pick up thinly sliced chicken cutlets at the grocery store. You may need to pound them to make them an even thickness.
  • Substitute madeira or white wine for the marsala. If using white wine, try Chardonnay or Sauvignon Blanc. Also add a heaping teaspoon of brown sugar if using white wine to match the sweetness of the marsala.
  • For a non-alcoholic substitute for the marsala use ¼ cup white grape juice with 1 tablespoon sherry vinegar and ½ teaspoon vanilla extract.
A sauté pan with chicken and prosciutto with sauteed mushrooms and sage.

Try these delicious chicken recipes that rival any restaurant.

just one more thing

Did you make this tasty chicken with prosciutto recipe? I'd love hearing from you if you did!

Also check out my Facebook and Pinterest pages for lots of fabulous foodie stories, videos, cooking tips, and recipes.

Chicken topped with prosciutto with a mushroom sauce.

Chicken with Prosciutto, Fresh Sage and Marsala Mushroom Sauce

This Chicken with Prosciutto and Fresh Sage recipe is so easy to make, but tastes like a dish from a fine restaurant. It's my take on chicken saltimbocca. Sauteed chicken cutlets are topped with fresh sage and salty prosciutto and served with a slightly sweet and savory sauce. You'll love sharing this recipe with all your family and friends.

Ingredients

  • 4 boneless (skinless chicken breast, about 6 ounces each)
  • 20 fresh sage leaves
  • 8 slices prosciutto
  • ½ cup all purpose flour
  • kosher salt
  • pepper
  • 4 tablespoons salted butter (divided)
  • 2 tablespoons olive oil
  • 10 ounces button mushrooms (cut in quarters)
  • ⅓ cup dry marsala wine
  • 1 cup reduced sodium chicken stock

Instructions

  1. 1

    Slice each chicken breast horizontally into 2 cutlets. Place the cutlets between sheets of plastic wrap. Pound with a meat mallet until about ¼ inch thick.

  2. 2

    Top each chicken cutlet with 1 or 2 sage leaves, depending on their size. Top with a slice of prosciutto, folding if necessary so it covers the top of the cutlet. Press down lightly.

  3. 3

    Place the flour in a shallow dish and season with salt and pepper. Lightly dredge the chicken in the flour. Set aside the chicken. Reserve 1 tablespoon of the seasoned flour.

  4. 4

    Heat a large sauté pan over medium heat. Add 1 tablespoon each of butter and olive oil. When the butter has melted and begins to foam, sauté the chicken cutlets in batches with the prosciutto side down first. Add more olive oil if the pan gets dry. Sauté the chicken for about 2 to 3 minutes per side or until golden brown and cooked through. Transfer to a plate and cover with foil.

  5. 5

    In the same pan add and melt 2 tablespoons of butter. Add the mushrooms and sauté until just beginning to brown on the edges. Add the marsala wine. Scrape up any brown bits on the bottom of the pan. Cook for 1 minute. Sprinkle with 1 tablespoon of the reserved flour, stir and cook for 1 minute.

  6. 6

    Add the chicken stock. Stir and simmer for 2 to 3 minutes to thicken the sauce.

  7. 7

    Remove the pan from the heat and stir in the remaining tablespoon of butter.

  8. 8

    Pour the sauce over the sauteed chicken and sprinkle with chopped sage.

Notes

  • To speed up the prep for chicken with prosciutto, pick up thinly sliced chicken cutlets at the grocery store. You may need to pound them to make them an even thickness.
  • Substitute madeira or white wine for the marsala. If using white wine, try Chardonnay or Sauvignon Blanc with a heaping teaspoon of brown sugar to match the sweetness of the marsala.
  • For a non-alcoholic substitute for the marsala use ¼ cup white grape juice with 1 tablespoon sherry vinegar and ½ teaspoon vanilla extract.

Nutrition

  • Serving2 pieces for chicken with sauce
  • Calories494 kcal
  • Carbohydrates12.7 g
  • Protein51.7 g
  • Fat25.6 g
  • Saturated Fat10 g
  • Cholesterol153 mg
  • Sodium1270 mg
  • Fiber1.9 g
  • Sugar1.4 g

More recipes