Chicken Saltimbocca with Mushrooms

Prep Time
Cook Time
Ready In

Recipe: #9726

May 30, 2013

"The flavors in this chicken dish are delicious. Simple and easy to prepare. I like to butterfly my chicken breasts and then cut them in half. That gives me a nice even thickness. It's not to thick, and not to thin. It works perfect for us. But, if you like a thicker piece of breast meat, leave the breast whole."

Original recipe yields 4 servings


  • Serving Size: 1 (258.7 g)
  • Calories 478.5
  • Total Fat - 25.9 g
  • Saturated Fat - 10.5 g
  • Cholesterol - 164.4 mg
  • Sodium - 570.4 mg
  • Total Carbohydrate - 7.3 g
  • Dietary Fiber - 1.4 g
  • Sugars - 0.1 g
  • Protein - 50.2 g
  • Calcium - 44.6 mg
  • Iron - 4.3 mg
  • Vitamin C - 0.3 mg
  • Thiamin - 0.4 mg

Step 1

Season the chicken breast with salt and pepper.

Step 2

Add flour onto a piece of waxed paper or on a plate. Dredge the chicken pieces through the flour, coating evenly and shaking off excess.

Step 3

In a large pan, over medium heat, melt 3 Tablespoons of butter along with the olive oil. When hot, add the floured chicken breasts and cook until golden brown, 5-8 minutes.

Step 4

Turn chicken over and continue to cook for another 5-8 minutes.

Step 5

Reduce heat to low. Sprinkle breasts with chopped sage.

Step 6

Top each breast with a slice prosciutto over the chopped sage.

Step 7

Add the remaining tablespoon of butter to pan along with mushrooms; sauté’ for 2 minutes.

Step 8

Add the wine and cook 15 minutes.

Step 9

Sprinkle in arrowroot and stir until slightly thickened.

Step 10

Add the cheese slice to each breast and cover pan with a lid; cook until cheese is completely melted. Spoon sauce over each chicken breast.

Tips & Variations

No special items needed.

Tags : Dinner



I doubled the recipe to feed my hungry family and we thought this was fantastic chicky! The sauce was so good over the chicken. I doubled that too. I made brown rice to go with it and I spooned sauce onto it as I was serving everyone. A new favy for us!

review by:
(1 Mar 2014)


My husband and I thought this chicken was delicious and everything complimented each other for a great flavored chicken entree. Make sure you pound out the chicken evenly so it gets done all at the same time. The wine just really does it for me and adds so much fullness to it. My husbands wants me to make this again, so we will have it from time to time when we want something delicious and easy to make!

(3 Jun 2013)


5 stars all the way for me! I think of all the saltimbocca recipes I've made, this is my favorite recipe so far! The cooking directions were spot on and resulted in moist and flavorful chicken! The only change I would make next time would be to add less cornstarch (in place of the arrowroot) because it thickened up a bit too much and there wasn't much leftover sauce to serve this with. I made a side of think spaghetti and served the chicken, mushrooms and sauce over the pasta. Kids and hubby loved it and so did I! My new go-to for chicken saltimbocca. Thank you for posting!

review by:
(1 Jun 2013)