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. Source: EatingWell Magazine, March/April 2015

Diana Henry


Ingredient Checklist


Instructions Checklist
  • 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 1/4 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.

  • 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.

  • 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 Facts

395 calories; total fat 14.6g 22% DV; saturated fat 5.6g; cholesterol 89mg 30% DV; sodium 443mg 18% DV; potassium 279mg 8% DV; carbohydrates 14.3g 5% DV; fiber 0.1g 1% DV; sugar 7g; protein 27.4g 55% DV; exchange other carbs 1; vitamin a iu 200IU; vitamin cmg; folate 9mcg; calcium 23mg; iron 1mg; magnesium 31mg; thiaminmg.

Reviews (2)

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3 Ratings
  • 5 star values: 2
  • 4 star values: 0
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 3 stars
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. Read More
Rating: 5 stars
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! Read More