Chef John’s Prosciutto-Sage Chicken Saltimbocca

Name: Chef John’s Prosciutto-Sage Chicken Saltimbocca
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 2 servings
Cuisine: Italian
Ingredients: 2 whole Chicken Breast; 0.33 cup Chicken Broth; 4 whole Dried Sage; 0.5 whole Lemon; 2 tbsp Marsala Wine; 2 tbsp Olive Oil; 3 slices Prosciutto; 0.25 tsp Salt; 2 tbsp Unsalted Butter

Dinner 🍽️Lunch 🥪 Italian 🇮🇹 High-Protein 💪Low-Carb Gluten-Free Paleo 🦴Comfort-Food Anabolic Diet

Chef John’s Prosciutto-Sage Chicken Saltimbocca layers tender, thin chicken cutlets with fragrant sage and salty prosciutto, then finishes them in a bright pan sauce of Marsala, lemon, and butter. The result is a crisp-edged, juicy entrée with a silky, tangy glaze—ideal for a weeknight dinner or a special date-night meal.

Prep10 mins
Cook10 mins
Serves2
DifficultyMedium

1

Place the chicken breasts between two sheets of heavy plastic on a solid, level surface. Pound firmly with the smooth side of a meat mallet until 3/8 inch thick. Season lightly with salt and freshly ground black pepper.
2

With the smoother side of the chicken breasts facing up, place 2 to 4 sage leaves on each breast; using more leaves will give a stronger sage flavor. Cover the breasts with a single layer of prosciutto, placing it over the sage.
3

Lay a piece of plastic wrap on top and press down firmly to flatten. Refrigerate for about 30 minutes before cooking for best results.
4

Heat olive oil in a nonstick skillet over medium-high heat. Place the chicken in the pan, prosciutto-side down, and sear until the prosciutto is lightly browned, about 3 minutes. Turn the chicken over and cook until it is no longer pink in the center and the juices run clear, about 3 minutes more; the exact time will depend on the size and thickness of the chicken breasts.
5

Turn off the heat, transfer the chicken to a plate, and cover loosely with foil.
6

For the sauce, add the Marsala, lemon juice, and chicken broth to the pan, along with any accumulated juices from the plate with the chicken, and return the pan to medium-high heat. Boil until reduced by half, about 3 minutes. Reduce the heat to low and swirl in the butter until it disappears.
7

Spoon the sauce generously over the chicken saltimbocca and add a lemon wedge on the side.