Chicken saltimbocca

Although sage is not a traditional herb in our cuisine, we can now find it in large stores and herbalists; I’m referring to fresh sage, of course. This recipe cannot be made with dried sage or substitutes. If you like to have some aromatic plant at home to have it fresh at the moment, I recommend including this in your city garden so you don’t have to move Rome with Santiago every time you have a chicken breast at home and want to prepare this recipe.

A couple of notes: although the original recipe calls for Italian Marsala wine to make the sauce, we can substitute any other wine we have on hand. Preparing the sauce with butter may seem strange or unusual; however, I encourage you to stick to the original recipe and do not replace it with oil; the distinctive flavor that it provides would be lost if we used another fat. I hope you make this dish at home and then tell me about it; it’s a delight to take bread and dip it in it, yummy.

Yield: 1

Chicken saltimbocca

Chicken saltimbocca recipe

The combination of meat with one of its star ingredients, sage, bathed in a butter sauce and Marsala wine, is balanced, tasty, and unique. We will add an incomparable touch to some simple chicken breasts in a short amount of time.

Prep Time 20 minutes
Cook Time 40 minutes
Additional Time 20 minutes
Total Time 1 hour 20 minutes


  • 2 chicken breasts (8 fillets of 80gr./un.)
  • Fresh sage leaves
  • 8 slices of Serrano ham
  • 40 gr. Butter
  • Marsala wine (or other sweet wine)


    1. We clean the chicken breasts, removing any traces of fat that may have remained. Cut the breasts into 8 fillets (70-80 g). If we want them to be very fine, we can crush them slightly by lightly tapping them with a kitchen roller after they've been covered with transparent paper
    2. On top of each filetito, we place a slice of Serrano ham and, depending on size, one or more sage leaves held together with a toothpick.
    3. It is not necessary to season the meat with salt; the salt provided by the ham is sufficient. The goal is to cover nearly the entire surface of the fillet with sage leaves, so if we have small leaves, we'll use several.
    4. Heat the butter in a frying pan and add the fillets with the blade facing down, allowing them to be the first to fry so the butter is impregnated with sage aromas from the start. We fry the fillets on both sides for a few minutes before placing them in a tray and covering them with aluminum foil to keep them warm until we finish frying them all.
    5. Once all of the fillets are ready, we place them on a tray and add a splash of Marsala wine or the sweet wine that we will be using to the pan. We're releasing the juices that have accumulated at the bottom of the pan with the help of a wooden spoon.

Nutrition Information



Serving Size


Amount Per Serving Calories 285Total Fat 15gSaturated Fat 7gTrans Fat 0gUnsaturated Fat 6gCholesterol 112mgSodium 1682mgCarbohydrates 1gFiber 0gSugar 0gProtein 35g

Did you make this recipe?

Please leave a comment on the blog or share a photo on Instagram

Skip to Recipe