Chicken Saltimbocca

Chicken Saltimbocca

2 Reviews
From: EatingWell Magazine, March/April 2015

This healthy chicken saltimbocca recipe makes an impressive, yet fast, classy dinner. Serve this Italian-inspired chicken with roasted broccoli rabe and creamy polenta to round out this elegant meal.

Ingredients 2 servings

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Original recipe yields 2 servings
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  • 2 small boneless, skinless chicken breasts (5-6 ounces each), tenders removed (see Tip)
  • ¼ teaspoon ground pepper
  • 2 thin slices prosciutto
  • 2-4 fresh sage leaves
  • 1½ teaspoons all-purpose flour
  • 1 tablespoon butter
  • 2 teaspoons extra-virgin olive oil
  • ¾ cup dry Marsala


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  • Ready In

  1. Put chicken breasts between pieces of plastic wrap and, using a rolling pin or the smooth side of a meat mallet, bash them to a thickness of about ¼ inch, but don't bash so hard that they break up. Season with pepper. Wrap a slice of prosciutto around each chicken escalope and put a sage leaf or two on top. Lightly dust the chicken on both sides with flour.
  2. Heat butter and oil in a large skillet over medium heat. Cook the chicken until no longer pink in the middle, about 3 minutes per side. To check if it's done, stick the tip of a sharp knife into it: the juice that runs out should be clear with no trace of pink. Transfer the chicken to a warm platter and cover with foil.
  3. Add Marsala to the pan and cook over high heat until thickened and reduced by about half, 3 to 4 minutes. Serve the sauce over the chicken.
  • It's tricky to find individual chicken breasts small enough for one portion. Removing the thin strip of meat from the underside of a 5-ounce breast—the chicken tender—removes about 1 ounce of meat and yields a perfect 4-ounce portion. Wrap and freeze the tenders and when you have gathered enough, use them in a stir-fry or for oven-baked chicken fingers. If you can only find large chicken breasts, you'll need just 1 breast for 2 servings—remove the tender and cut it in half crosswise before cooking.

Nutrition information

  • Serving size: 1 chicken breast & 2 Tbsp. sauce
  • Per serving: 395 calories; 15 g fat(6 g sat); 0 g fiber; 14 g carbohydrates; 27 g protein; 9 mcg folate; 89 mg cholesterol; 7 g sugars; 200 IU vitamin A; 0 mg vitamin C; 23 mg calcium; 1 mg iron; 443 mg sodium; 279 mg potassium
  • Carbohydrate Servings: 1
  • Exchanges: 4 lean meat, 2 fat

Reviews 2

November 16, 2019
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By: Karen750
This was good but not GREAT. Pretty BLAND. I have made this several times but add 1/2 oz. of fontina cheese under the prosciutto. I also make the sauce by adding garlic to the existing pan (after chicken is removed), followed by 1/3 cup dry white wine, reduced, and then adding low-sodium chicken broth and a squeeze of fresh lemon juice. This makes the dish more palatable. I serve it with pasta with a little olive oil and garlic, broccoli or sliced grape tomatoes. S & P-No cheese.
January 23, 2016
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By: EatingWell User
Easy & Delicious This was so simple to make and so delicious. My husband wondered if it was a special occasion dinner! We'll be making this one again and again!
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