Saltimbocca is an Italian word and it means “jumps in the mouth.” This dish really does seem to jump in your mouth as it is truly delicious. To keep the chicken moist and flavorful, use skin on chicken thighs and serve it with a side dish of plain pasta or rice and a salad.

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  • Course Chicken, Dinner
  • Cuisine Italian
  • Keyword Casual Dinner Party, Cook Top Dinner, Delicious, Flavor, Saucy, Week Night Dinner
Servings Prep Time Cook Time
4 people 20 minutes 20 minutes
Passive Time Total Time
40 minutes
Servings Prep Time Cook Time
4 people 20 minutes 20 minutes
Passive Time Total Time
40 minutes
Tips
Saltimbocca can be made with skinless, boneless chicken thighs, skinless boneless chicken breast or with veal scallopini. I find that skin on chicken thighs, even though you may need to remove the bone, will make the best dish.
Degree of Difficulty
Moderately Difficult
Ingredients
  • 1/2 cup all-purpose flour
  • 4 chicken thighs
  • 4 slices prosciutto
  • 1 cup arugula or fresh baby spinach
  • 4 tbsp olive oil
  • 4 shallots peeled and sliced
  • 5-6 cloves garlic peeled and sliced
  • 1/2 lb mushrooms cremini, white or porcini, sliced
  • 1 cup sweet marsala wine
  • 1/2 cup chicken stock
  • 2 tbspn unsalted butter
  • 1/4 cup parsley chopped
  • kosher salt and black pepper
Servings: people
Units:
Instructions
  1. Gather all ingredients before starting recipe.
  2. Pour flour onto a plate.
  3. Slightly pound chicken thighs, skin side down, to 1/2" to 1/4" thickness. Season with kosher salt and pepper to taste.
  4. Lay 1 slice of prosciutto on each piece of chicken and top the prosciutto with chopped arugula or fresh baby spinach.
  5. Fold each chicken thigh in half like a book, then dredge each piece in flour.
  6. Pour 4 tablespoon of olive oil in a large skillet and heat over high heat.
  7. Add chicken and sauté until deeply golden brown, both sides, between 5-6 minutes per side. Remove chicken to a plate and reserve.
  8. Reduce heat the medium low and add sliced garlic, shallots and mushrooms to pan and sauté until the mushrooms have sweated, about 3-4 minutes,
  9. Add the Marsala Wine and turn up heat to medium high and simmer until the wine is reduced by a quarter, 3-4 minutes.
  10. Add the chicken stock, swirl in butter and chopped parsley and return chicken to pan to heat through.
Recipe Notes

I was looking at this recipe as I was planning to make it for dinner tonight and noticed that while I call for Masala wine, my photo with the recipe ingredients shows Madiera. Mea culpa! However, I can attest to the fact that either is delicious as I have now made it with Madiera and Marsala. Your choice and whatever you have on hand.

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