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I’m the type of person that can eat pasta all year round. Maybe it’s my Italian roots, but pasta is never off the table as a dinner option. While pasta with meat sauce (my lazy version of bolognese) is the most common pasta I make because it’s super easy and doesn’t require a lot of hands-on time (essential for weeknight cooking), I do love to experiment with other recipes.

Chicken Scaloppini Saltimbocca

This recipe is a long-time family favorite of ours. It is a bit lighter than the tomato-based sauces I favor, making it perfect for any time of the year. In fact, I make it most frequently during the summer when my garden is producing more sage than I know what to do with. This recipe cooks up fairly quick, is forgiving in the quantities of ingredients used, and is bright with flavor. It also scales really well, when we are entertaining and need to feed a crowd. Besides, a little leftovers never hurt – they never last long in my house.

Chicken Scaloppini Saltimbocca

Chicken Scaloppini Saltimbocca
served with French Bread and Sage Butter

Adapted from Veal Scaloppini Saltimbocca Bon Appetit, Sept 2002

Serves 6

Ingredients for Chicken Scaloppini Saltimbocca

  • 1 box spaghetti
  • 2 Tbs. extra virgin olive oil
  • 1/2 c. white cornmeal
  • 1 Tbs. herbes de Provence
  • 1/2 tsp. kosher salt
  • 1/2 tsp. freshly ground pepper
  • 1 to 1 1/2 lb. chicken cutlets, cut into chunks (or, pounded thinly and then sliced)
  • 1/2 c. (about 4 oz.) thinly chopped prosciutto
  • 1/3 c. chopped fresh or frozen sage (see recipe note below for information on preserving and using frozen sage)
  • 1/2 c. dry Marsala wine
  • 1/2 c. low-sodium chicken broth
  • 1/4 c. butter (1/2 a stick)

Mix cornmeal, herbes de Provence, salt and pepper in a large ziplock bag. Seal and shake to mix thoroughly. Add chicken and shake again, ensuring that all pieces are coated.

Heat olive oil in a heavy skillet over medium heat. Add chicken, prosciutto, and sage. Saute.

Meanwhile, start boiling a pot of water for the spaghetti, and cook according to package. If finished before the chicken, toss with olive oil and keep warm.

When chicken is browned and cooked, add Marsala wine, chicken broth, and butter. Reduce.

Toss chicken and sauce with spaghetti.

Serve hot sprinkled with freshly grated Parmesan cheese, if desired, with a side of French Bread and Sage Butter (recipe below).

Recipe Notes & Tips: 

  • Feel free to adjust quantities of chicken, sage, and prosciutto to taste. I like more sage and prosciutto than the original recipe calls for, but tend to use whatever is in a package.
  • Preserving Sage: This particular recipe does well with fresh or frozen sage. When my herbs are overflowing in the summer (or maybe you just didn’t finish the package you had bought for another recipe), I trim them back and freeze the sage leaves to be used in this recipe (as well as these Blood Orange Sage Vodka Sodas). To freeze, place sage – cleaned with stems removed – in a single layer on a wax or parchment paper-lined baking sheet. Freeze for 24-48 hours. Transfer to an airtight freezer bag until further use. To use, remove sage from freezer. Chop when still frozen. Use in recipe as directed (still frozen or defrosted are both fine.)
Chicken Scaloppini Saltimbocca by Books n Cooks

Ingredients for Sage Butter:

  • 1-2 Tbs. chopped fresh sage
  • 1 stick butter, softened
  • 1/4 tsp. salt
  • 1/4 tsp. pepper

Combine all ingredients so that butter is well mixed.

Sage Butter will keep for a week or two in the fridge.

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Chicken or Veal Scaloppini Saltimbocca

Bon Appetit Sept 2002


§ 6 oz. spaghetti

§ 2 Tbs. olive oil

§ ½ c. white cornmeal

§ 1 Tbs. herbes de Provence*

§ ½ tsp. salt

§ ¼ tsp. pepper

§ 4 3-oz chicken or veal cutlets, pounded thin (or thinly sliced and then cut into chunks)

§ ½ c. thinly chopped prosciutto

§ 1 Tbs. chopped fresh sage

§ 1/2 c. dry Marsala (Florio brand recommended)

§ 1/2 c. low-salt chicken broth

§ ¼ c. butter

Cook spaghetti in large pot of boiling salted water until just tender. Drain & toss with oil. Keep warm.

Mix cornmeal, herbes de Provence, salt & pepper in a bag. Coat chicken/veal with cornmeal mixture.

Heat remaining 1 Tbs. oil in a heavy skillet over medium heat. Add chicken/veal, prosciutto, and sage. Sauté.

Add marsala wine, chicken broth and butter. Reduce.

Serve over spaghetti.

* A combination of herbs typically including basil, fennel, lavender, marjoram or mint, rosemary, savory, sage, and thyme. Variations may include additional herbs (such as bay leaf, peppercorns, orange peel, and tarragon). These are all herbs grown in the Provence region of France and the herb mixture is used to flavor fish, meats, olives, potatoes, stews, soups, and sauces.

Ingredient Substitutions: For 2 tbsp herbs de Provence substitute the following mixture:

§ 4 tsp each dried thyme and marjoram

§ 1 1/2 tsp summer savory

§ 1/4 tsp dried rosemary and mint

§ 1/8 tsp fennel seeds

§ Pinch each of dried sage an lavender flowers

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