May 11, 2023

Easy Chicken Saltimbocca

The Romans may not have been able to build a city in a day, but I’ll give them a break. They did create delicious dishes like Easy Chicken Saltimbocca, which can be on the table in less than an hour. Traditionally, saltimbocca is made with veal, but chicken is a more popular choice. Sweet marsala highlights the smokiness of the bacon and enhances the sage. The literal translation of this Italian classic is “jump in the mouth” one taste and I guarantee you’ll understand why.

INGREDIENTS LIST FOR EASY CHICKEN SALTIMBOCCA

HOW TO PREPARE EASY CHICKEN SALTIMBOCCA?

Slice the chicken breasts in half length-wise. Place pieces one at a time in a resealable plastic bag then pound with a meat mallet until 1/4″ thick. Season both sides with salt and pepper and dredge in flour.

Saute chicken in olive oil in saute pan over medium-high heat. Cook until browned, 3-5 minutes then turn and cook for 2 more minutes. Saute the remaining chicken in the same manner. Set chicken aside for later.

Cook mushrooms in the same saute pan as the chicken over high heat for 5 minutes or until they begin to brown.

Deglaze the pan with marsala, scraping up any brown bits then add chicken broth and bring to a boil. Simmer until the liquid is reduced by half or about 5 minutes.

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Turn off the heat and stir in the crispy bacon or prosciutto, sage, and butter. Stir until the butter is melted and taste for seasoning. Add additional salt and pepper if necessary.

Add the browned chicken back to the pan coating it in the sauce and serve immediately.

COMPLETED THE SAUTED CHICKEN SALTIMBOCCA

WHAT IS BEST SERVED WITH EASY CHICKEN SALTIMBOCCA?

When it comes to sides for your saltimbocca chicken, there are lots of options. Green vegetables are a great choice; think garlicky sautéed spinach, roasted broccoli, or brussels sprouts, in addition to a fresh salad. Since the chicken gets plated with a buttery marsala sauce, you might go with a side dish that can soak up that sauce, such as mashed potatoes or pasta.

PRO TIPS FOR PREPARING EASY CHICKEN SALTIMBOCCA

It’s important that your cutlets are pounded thin. Don’t skip the step of pounding them out. It takes more time but you will have better results.

I used a Marsala for this dish but any dry white wine will do. Besides, the alcohol will cook out and you’ll only be left with the taste of the wine which is important to the flavor of saltimbocca.

HOW TO STORE AND REHEAT LEFTOVER EASY CHICKEN SALTIMBOCCA?

To store Easy Chicken Saltimbocca keep it in an airtight container in the fridge for up to 5 days. Reheat in the microwave for a minute or two until warmed through (timing will depend on how much you’re reheating). Or you can warm in the oven at 350 degrees for about 10 minutes.

Print Recipe

5 from 1 vote

Easy Chicken Saltimbocca

The Romans may not have been able to build a city in a day, but I'll give them a break. They did create delicious dishes like this saltimbocca, which can be on the table in less than an hour. Traditionally, saltimbocca is made with veal, but chicken is a more popular choice. Sweet marsala highlights the smokiness of the bacon and enhances the sage. The literal translation of this Italian classic is "jump in the mouth" one taste and I guarantee you'll understand why.

Prep Time15

Cook Time30

Total Time45

Course: Dinner

Cuisine: Italian

Keyword: Chicken Saltimbacco

Servings: People

Calories: 494kcal

Ingredients

3 Chicken Breasts (halved and pounded evenly)
Salt and Pepper
Flour (dredge)
16 oz Baby Bella Mushrooms (quartered) (quartered)
1 Cup Marsala Wine
1 Cup Chicken Broth
6 oz Bacon or Proscciutto (fried crispy)
2 Tbsp Fresh Sage (chopped)
2 Tbsp Unsalted Butter

Instructions

Slice the chicken breasts in half length-wise. Place pieces one at a time in a resealable plastic bag then pound with a meat mallet until 1/4" thick. Season both sides with salt and pepper and dredge in flour.
Saute chicken in olive oil in saute pan over medium-high heat. Cook until browned, 3-5 minutes then turn and cook for 2 more minutes. Saute the remaining chicken in the same manner. Set chicken aside for later.
Cook mushrooms in the same saute pan as the chicken over high heat for 5 minutes or until they begin to brown.
Deglaze the pan with marsala, scraping up any brown bits then add chicken broth and bring to a boil. Simmer until liquid is reduced by half or about 5 minutes.
Turn off the heat and stir in the crispy bacon or prosciutto, sage, and butter. Stir until the butter is melted and taste for seasoning. Add additional salt and pepper if necessary.
Add the browned chicken back to the pan coating it in the sauce and serve immediately.