Chicken Saltimbocca with Mushrooms

Crystal ~


Not only are the flavors in this recipe are delicious, but simple and easy to prepare too. 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.

☆☆☆☆☆ 0 votes
15 Min
40 Min
Stove Top


4 boneless skinless chicken breasts, butterflied or pounded to an even thickness
salt and pepper to taste
¼ cup flour
4 tablespoons butter
2 tablespoon olive oil
2 teaspoons fresh sage, chopped
4 slices of prosciutto, trimmed to fit chicken breasts
2 slices provolone cheese, cut in half
1 cup fresh mushrooms, sliced
¾ cup dry white wine. (i use pinot grigio)
1-2 teaspoons of arrowroot

How to Make Chicken Saltimbocca with Mushrooms


  • 1Season the chicken breast with salt and pepper.
  • 2Add flour onto a piece of waxed paper or on a plate. Dredge the chicken pieces through the flour, coating evenly and shaking off excess.
  • 3In 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.
  • 4Turn chicken over and continue to cook for another 5-8 minutes. Reduce heat to low.
  • 5Sprinkle breasts with chopped sage. Top each breast with a slice prosciutto over the chopped sage.
  • 6Add the remaining tablespoon of butter to pan along with mushrooms; sauté’ for 2 minutes.
  • 7Add the wine and cook 15 minutes.
  • 8Sprinkle in arrowroot and stir until slightly thickened.
  • 9Add the cheese slice to each breast and cover pan with a lid; cook until melted. Spoon sauce over each chicken breast.

Printable Recipe Card

About Chicken Saltimbocca with Mushrooms

Course/Dish: Chicken
Main Ingredient: Chicken
Regional Style: American