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Chicken Scaloppini Saltimbocca
5 from 1 vote

Chicken Scaloppini Saltimbocca

Chicken Scaloppini Saltimbocca is a lighter pasta dish that is delicious year round. Lean chicken breasts, salty proscuitto, and fresh sage are sauteed before being added to spaghetti and tossed in a light Marsala wine sauce. Serve with a side salad or some crusty French bread for a satisfying meal.

Course Main Course
Cuisine Italian
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 583 kcal
Author Liz


  • 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)
  • 2 Tbs. extra virgin olive oil
  • 4 oz. proscuitto, small dice
  • 1/3 c. chopped fresh or frozen sage
  • 1 16-oz. box spaghetti
  • 1/2 c. dry Marsala wine
  • 1/2 c. low-sodium chicken broth
  • 1/4 c. unsalted butter


  1. 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.
  2. Heat olive oil in a heavy skillet over medium heat. Add chicken, prosciutto, and sage. Saute.
  3. Meanwhile, start boiling a pot of water for the spaghetti, and cook according to package. If finished before the chicken, toss with a little bit of extra olive oil and keep warm.

  4. When chicken is browned and cooked, add Marsala wine, chicken broth, and butter. Cook for 10 minutes, reducing slightly.

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

Recipe Notes

  • Nutrition calculated using 1 1/2 lb. chicken breast.
  • 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.