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Chicken Saltimbocca with Marsala sauce


  • Put 3 sage leaves on each chicken breast and wrap in the prosciutto.
  • Then heat a little oil and a good knob of butter in a heavy-bottomed pan and gently cook the chicken parcels for a few minutes on each side, seam side down first. 
  • Turn down the heat and add the Marsala. Cover and gently cook until the chicken is ready.
  • Remove the chicken, turn the heat up and add the stock. Reduce a little and then add seasonings with a little more butter, if you like. Stir, briefly cook and taste for seasoning. 
  • Serve the chicken with plenty of the sauce spooned over the top with your favourite steamed green vegies or a simple green salad on the side.


  • 4 skinless chicken breast fillets, battened out to an even thickness
  • 12 fresh sage leaves
  • 8 slices prosciutto
  • olive oil
  • good quality butter
  • 175 ml Marsala
  • 4 tbsp chicken stock
  • sea salt & freshly ground pepper

Huey's Kitchen takes a lot of care in the preparation of its recipes, but viewers are reminded to always double check that the recipe and all the ingredients are suitable.

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    1 stick125 gm
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