Chicken Saltimbocca is a recipe that is commonly found on menus in Italian restaurants. And now you can make it at home!
Let me begin by telling you that this is a good chicken recipe. My husband has always described it as “restaurant quality,” and I agree. We tend to cook a little lighter in our house, so I’m always looking for versions of popular recipes that aren’t quite as rich and heavy as you’d have in a restaurant. This recipe for Chicken Saltimbocca actually comes from an old Weight Watchers cookbook, but you’d never know it was any kind of “special diet” recipe. It has great flavor, and it’s the perfect way to jazz up ho-hum chicken!
How to make Chicken Saltimbocca:
You’ll need 6 small chicken cutlets for this recipe, and you’ll be pounding the cutlets thin with a meat mallet or rolling pin. You can do this between two pieces of wax paper, and you’ll pound until the chicken is even and thin. Thinly pounded chicken will roll easily and cook quickly. The rolled chicken is sprinkled with fresh sage and salt. And then slices of prosciutto and provolone are placed on top. The chicken is then rolled up and secured with toothpicks or sandwich picks and refrigerated for about an hour.
Olive oil and butter are then heated in a skillet. The chicken rolls are sautéed until lightly browned on the outside, and then they’re removed from the skillet to a plate. Onion is then cooked in the skillet. Then the chicken is added back to the skillet, along with some Marsala wine. The pan is covered, and the chicken is simmered for about 8 minutes to cook through in the sauce.
Is there a substitute for the Marsala wine?
I love the flavor of the Marsala wine in this recipe, and it’s very easy to find at the market. You should be able to find Marsala cooking wine in the “vinegar” section of your local store, or check the specialty wine section. If you prefer not to cook with wine, it’s okay to substitute chicken broth for the Marsala wine in this recipe.
Where to find long sandwich picks:
I’ve spotted sandwich picks at World Market. But they also carry sandwich picks on Amazon. They’re better than toothpicks because they’re longer, so they secure the chicken more easily. I use sandwich picks all the time for making mini fruit kebabs when I have people visiting. You’ll use them for a lot of things!
How to serve Chicken Saltimbocca:
There won’t be a lot of extra sauce (unless you double the Marsala/butter), so don’t expect to drizzle sauce on your side dishes. I suggest serving Chicken Saltimbocca with simple mashed potatoes and green beans. You really can do what you want with side dishes! Enjoy!
Here are a few more chicken recipes you might like to try:
- Chicken Marsala with Sage
- Oven Baked BBQ Chicken
- Apricot Balsamic Chicken
- Thai Curry Chicken
- Creamy Parmesan Mushroom Chicken
- Chicken Diane
- Spanish Baked Chicken
- Cranberry Chicken
- Six 4-ounce chicken cutlets
- 1 tablespoon minced fresh sage
- 1/4 teaspoon salt
- 6 slices (2 ounces) prosciutto
- 6 thin slices (4 ounces) provolone cheese
- toothpicks or sandwich picks
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 medium sweet onion, finely chopped or sliced
- 1/3 cup Marsala wine
PREPARE THE CHICKEN ROLLS:
- Lightly pound the cutlets between 2 sheets of wax paper with a mallet or rolling pin until thin but not torn. Sprinkle with sage and salt. Top with prosciutto and cheese slices. Roll up cutlets from short sides and secure with toothpicks. Refrigerate, covered, for 1 hour or overnight.
COOK THE CHICKEN:
- Heat a large nonstick skillet over medium-high heat. Swirl in the oil and butter, then add the chicken rolls. Cook until lightly browned, about 2 minutes on each side. Transfer the rolls to a plate. Add the onion to the same skillet and cook, stirring occasionally, until golden 7 to 10 minutes. Add the Marsala and the browned chicken rolls to the skillet; bring to a boil. Reduce the heat and simmer, covered, until just cooked though, about 8 minutes.