Chicken Saltimbocca


– 2 small boneless skinless chicken breasts, tenders removed

– ¼ to ½ teaspoon of Calizo’s Taste of Tuscany

– 2 thin slices of prosciutto

– 1 ½ teaspoons all-purpose flour (or rice flour)

– 1 tablespoon butter

– 2 teaspoons extra-virgin olive oil

– ¾ cup dry Marsala

– Fresh Sage leaves (optional)


– Put chicken breasts between pieces of plastic wrap or a plastic baggie.

– Use a rolling pin or the smooth side of a meat mallet, to flatten the chicken to ¼ inch.

– Wrap the chicken breast with one slice of prosciutto.

– Lightly dust the chicken on both sides with the flour and Calizo’s Taste of Tuscany

– Heat butter and oil in a large skillet over medium heat.

– Cook the chicken until no longer pink in the middle, about 3 minutes per side.

– Transfer the chicken to a warm platter and cover with foil.

– Add Marsala to the pan and cook over high heat until thickened and reduced by half, 3 to 4 minutes, pour sauce over the chicken.

– Place flash fried sage leaves on each chicken breast (optional).

– Serving options: steamed rice, angel hair pasta, or over steamed spinach.