Chickensaltimbocca
Submitted by rj
Pounded chicken breasts wrapped with prosciutto and sage, pan-seared golden and finished in a Marsala mushroom sauce. Italian elegance in 30 minutes flat.
YIELD
4 servingsPREP
10 minCOOK
20 minREADY
30 minSaltimbocca literally translates to “jumps in the mouth," and once you taste this version with chicken instead of the traditional veal, you’ll understand why.
Thin-pounded chicken breasts get layered with fragrant sage leaves and salty prosciutto, folded like a book, and seared until golden in olive oil.
Oyster mushrooms and shallots build the base of a rich Marsala wine sauce that reduces into something silky and deeply savory.
It looks like something from a white-tablecloth trattoria, but the whole thing takes 30 minutes start to finish.
Chef Tips
- Pound the chicken evenly to a quarter inch. Uneven thickness means some parts overcook while others stay raw.
- Use dry Marsala, not sweet. Sweet Marsala will turn the sauce cloying instead of complex.
- Secure the prosciutto-sage bundle with toothpicks and remember to remove them before serving. Nobody wants that surprise at the dinner table.
- Finish the sauce with a knob of cold butter off the heat for a glossy, restaurant-quality sheen.
Ingredients
Directions
Lightly pound the chicken breasts to ¼ inch thick.
Season with salt and pepper and lay a sage leaf on each breast.
Lay 1 slice prosciutto over each and fold in half like a book.
Secure the two sides with a toothpick and dredge whole piece in flour seasoned with salt and pepper.
In a 12 to 14 inch sauté pan, heat oil until just smoking.
Add chicken and sauté until golden brown on both sides.
Add shallots and mushrooms and cook until mushrooms have sweated, about 5 to 6 minutes.
Add marsala and chicken stock and cook over high heat until reduced by half.
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