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Italian·Main Course

Chicken Saltimbocca with Marsala Sauce

A classic Italian preparation where chicken breasts are pounded thin, layered with aromatic fresh sage and savory prosciutto, then pan-seared to create a dish that literally 'jumps in the mouth.' Finished with a bright and velvety Marsala lemon butter pan sauce.

Prep

15m

Cook

15m

Total

30m

Serves

2

Method

  1. 01

    Place chicken breasts inside a cut-open zip-top bag or between sheets of plastic wrap. Using a meat mallet, pound the chicken to an even thickness between 1/4 and 1/2 inch.

    Step 1
    Watch · 0:38
  2. 02

    Lightly season both sides of the chicken with salt and pepper. Arrange 3-4 sage leaves on the smooth side of each breast, then cover with thin slices of prosciutto, pressing down firmly to ensure the ham adheres to the meat. Optionally, refrigerate for 30 minutes to firm up.

    Step 2
    Watch · 1:27
  3. 03

    Heat olive oil in a skillet over medium-high heat. Place the chicken in the pan, prosciutto-side down. Sear for about 3 minutes until the ham is crispy and the sage fragrance is released. Flip and cook the other side for 2-3 minutes until cooked through. Remove to a plate and tent loosely with foil.

    Step 3
    Watch · 3:16
  4. 04

    In the same pan over medium-high heat, add Marsala wine, lemon juice, and chicken broth. Scrape up any browned bits from the bottom of the pan and simmer until the liquid is reduced by about half.

    Step 4
    Watch · 4:29
  5. 05

    Reduce heat to the lowest setting. Pour any accumulated juices from the chicken plate back into the pan. Add cold butter chunks and whisk or swirl the pan constantly until the butter is melted and the sauce is glossy and slightly thickened.

    Step 5
    Watch · 5:19
  6. 06

    Spoon the pan sauce generously over the chicken. Serve immediately, ideally with a crisp green salad and crusty bread to soak up the sauce.

    Step 6
    Watch · 5:58

From Chef John

  • “That my friends, as the name clearly states, jumps in your mouth.”
  • “There's regular sad and then there's not having any bread for something like this sad.”
  • “The aroma you're going to get in your kitchen when you do this is just beyond amazing.”