Chicken Saltimbocca in a Marsala Sauce Recipe
Chicken Saltimbocca in Marsala Sauce is a flavorful, elegant dish made with juicy chicken breasts wrapped in prosciutto and sage, topped with gooey mozzarella, and smothered in a rich Marsala mushroom sauce. Perfect for impressing guests or treating yourself to a gourmet Italian meal at home.
Ingredients
For the Chicken:
- 4 chicken thigh pounded thin
- 8 slices prosciutto
- 8 fresh sage leaves
- 4 slices mozzarella cheese
- ½ cup all-purpose flour
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
For the Marsala Sauce:
- 8 ounces crimini mushrooms sliced
- 1 medium onion diced
- 2 garlic cloves minced
- ¾ cup Marsala wine
- 1 cup beef stock
- ½ cup heavy cream or milk
- 2 tablespoons grated Parmesan cheese
- 1 teaspoon Italian seasoning
- 2 tablespoons chopped fresh parsley for garnish
Instructions
- Start by placing each chicken thigh between two sheets of plastic wrap. Using a meat tenderizer, pound them until they’re about ¼ inch thick. Layer each piece of chicken with two sage leaves and two slices of prosciutto. Gently press to adhere the layers together.
- Mix flour, garlic powder, onion powder, salt, and pepper on a plate, then lightly coat each chicken cutlet in the mixture. Heat olive oil in a large skillet over medium heat. Place the chicken prosciutto side down and sear until crispy and golden, about 3 minutes per side. Remove and set aside.
- Using the same skillet, heat another splash of olive oil. Sauté the mushrooms and onions until softened and browned, about 5 minutes. Add garlic and cook for 30 seconds, then pour in the Marsala wine to deglaze the pan. Scrape up all the flavorful bits stuck to the bottom. Stir in beef stock, cream, Parmesan, and Italian seasoning. Simmer until the sauce thickens slightly.
- Nestle the cooked chicken into the simmering sauce, prosciutto side up. Lay a slice of mozzarella over each piece of chicken. Transfer the skillet to the oven and broil for 3-4 minutes, or until the cheese melts and turns bubbly. Sprinkle fresh parsley over the top before serving.
Notes
- Don’t Rush the Sauce: Let the Marsala wine reduce before adding the stock and cream for a more intense flavor.
- Fresh Ingredients Matter: Fresh sage and mozzarella enhance the flavor significantly.
- Broil Carefully: Watch the cheese while broiling to prevent over-browning.