Chicken Saltimbocca

How to make Chicken Saltimbocca.

Ingredients: Serves 4

  • 4 boneless, skinless chicken breasts
  • 4 slices prosciutto
  • 4 slices mozzarella cheese
  • 3/4 cup of chicken broth
  • 1/3 cup all-purpose flour
  • 2 tablespoons grated Parmesan cheese
  • 1 teaspoon Italian seasoning
  • 2 tablespoons olive or vegetable oil
  • 1 teaspoon chopped fresh sage leaves
  • 1 tablespoon butter or margarine
  • 1/2 teaspoon salt


  1. Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick.
  2. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt.
  3. Coat chicken with flour mixture; shake off excess flour.
  4. In a 12-inch nonstick skillet, heat oil over medium-high heat.
  5. Add chicken and cook for about 8 minutes, turning once, until browned on the outside and no longer pink in the center.
  6. Top each chicken breast with 1 slice of prosciutto and 1 slice of mozzarella cheese.
  7. Cover skillet tightly and cook for 1 to 2 minutes or until cheese is melted.
  8. Sprinkle sage over chicken.
  9. Remove chicken from skillet to a serving platter and cover loosely with tent of foil, being careful not to let the foil touch the cheese.
  10. Increase the heat to high.
  11. Add broth to skillet.
  12. Heat to boiling, scraping up any browned bits from the bottom of the skillet.
  13. Boil for about 3 minutes or until broth is reduced to about 1/4 cup.
  14. Remove from heat and beat in butter.
  15. Spoon over chicken.
  16. Enjoy!
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