Chickensaltimbocca
Yield
4 servingsPrep
10 minCook
20 minReady
30 minTrans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| 4 | large |
sage leaves
|
*
|
| 4 | slices |
prosciutto
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 4 | tablespoons |
olive oil, extra-virgin
|
|
| 4 | each |
shallots
thinly |
*
|
| ½ | pound |
mushrooms, oyster
sliced |
*
|
| 1 | cup |
marsala wine
|
*
|
| ½ | cup |
chicken broth
|
|
| 2 | tablespoons |
butter
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 4 | each |
chicken breasts
|
|
| 4 | large |
sage leaves
|
*
|
| 4 | slices |
prosciutto
|
*
|
| 1 | x |
all-purpose flour
|
*
|
| 1 | x |
salt and black pepper
|
*
|
| 6E+1 | ml |
olive oil, extra-virgin
|
|
| 4 | each |
shallots
thinly |
*
|
| 226.8 | g |
mushrooms, oyster
sliced |
*
|
| 237 | ml |
marsala wine
|
*
|
| 118 | ml |
chicken broth
|
|
| 3E+1 | ml |
butter
|
|
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.
