Chicken Saltimbocca Recipe
Chicken Breast | Prosciutto | Creamy Marsala | Sage | Mushrooms | Linguine
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Sauce Ingredients
Method
Preparation
- 1
Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap. Pound them to about 1/2 inch thickness using a meat mallet or rolling pin.
- 2
Wrap with Prosciutto
Lay two slices of prosciutto on each chicken breast. Place 2-3 sage leaves on top of the prosciutto. Press down gently to adhere.
Cooking
- 3
Cook the Chicken
In a large skillet, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium heat. Once hot, add the chicken breasts, prosciutto side down. Cook for 4-5 minutes until golden brown. Flip and cook for another 4-5 minutes. Remove from skillet and set aside.
- 4
- 5
Create the Sauce
Pour in the Marsala wine and bring to a simmer, scraping up any bits from the bottom of the skillet. Allow it to reduce by half, about 4-5 minutes.
- 6
Add Cream
Stir in the heavy cream, salt, and black pepper into the sauce. Return the chicken to the skillet and simmer for an additional 3-4 minutes until the chicken is heated through.
Cooking Pasta
- 7
Cook Linguine
While the chicken is simmering, cook the linguine according to package instructions in salted boiling water until al dente. Drain and set aside.
- 8
Serving
- 9
Plate and Serve
Divide the chicken saltimbocca with linguine among plates. Garnish with additional sage leaves if desired. Serve hot.