Chicken Saltimbocca


Preparation info

  • Difficulty


  • Makes



Appears in

The Weeknight Cook

The Weeknight Cook

By Brigit Binns

Published 2012

  • About


  • Skinless, boneless chicken breast halves, 4, 2 lb (1 kg) total weight
  • Salt and freshly ground pepper
  • Fresh sage, 2 tablespoons minced
  • Unsalted butter, 4 tablespoons (2 oz/60 g)
  • Fontina cheese, 8 thin slices, about 3 oz (90 g) total weight
  • Prosciutto or boiled ham, 4 large thin slices, 2 oz (60 g) total weight, halved
  • Shallots, 2, minced
  • Marsala or chicken broth, ½ cup (4 fl oz/125 ml)
  • Lemon, ½


  • Prepare the chicken

    Preheat the broiler (grill). Cut each chicken breast half in half lengthwise to make 8 pieces total. Place each piece of chicken between 2 sheets of plastic wrap and lightly pound with a meat mallet or the bottom of a heavy pan to an even thickness of about ¼ inch (6 mm). Season the chicken with salt and pepper, then sprinkle with the sage.

  • Cook the chicken

    In a large frying pan over medium-high heat, melt 3 tablespoons of the butter. Add the chicken and cook until golden, 2–3 minutes. Turn and cook until just opaque throughout, about 3 minutes. Top each piece with 1 cheese slice and 1 prosciutto slice. Transfer to a baking sheet and cook under the broiler to melt the cheese, about 1 minute.

  • Make the sauce and serve

    Add the remaining 1 tablespoon butter to the pan. Add the shallots and sauté until softened, about 1 minute. Add the Marsala and cook, stirring to scrape up the browned bits on the pan bottom, until the sauce is slightly reduced, 1–2 minutes. Squeeze in 1 teaspoon lemon juice and stir to blend. Transfer the chicken to plates, top with the shallot sauce, and serve.