This little recipe combines the richness of a Saltimbocca with a really nice pan sauce.
Chicken Saltimbocca with Marsala Sauce
Combination of two classics into one luxurious dinner.
Ingredients
- 4 chicken breasts/ split pounded thin
- 8 Sage Leaves
- 2 tbsp olive oil
- 5 tbsp butter
- 12 oz sliced mushrooms
- 1 cup Marsala Wine
- 1/4 cup heavy cream
- 1 tbsp xanthum gum, gelatin, or corn starch for thickening the sauce
- 8 slices mozzarella cheese
- salt and pepper to taste
- 1 tsp garlic powder
- 8 slices prosciutto
Instructions
-
I like to split the 4 chicken breasts into 8 pieces by slicing them in half so they are thin. Pound those pieces out as thin as possible without breaking. Season with salt and pepper
Preheat oven to 350
-
Heat olive oil and 1 tbsp butter in a pan. When butter is melted and oil is hot, throw in sage leaves fry to season the oil for about a minute
-
Cook the chicken on each side for about 3-5 minutes until browning starts on both sides
-
Move the chicken from the pan to a serving dish that can go into the oven.
-
In the same pan cook the mushrooms with salt, pepper, 1 tbsp butter and garlic powder.
-
As the mushrooms are 75% done, pour the wine into the pan and deglaze the plan and then reduce until about 1/2. Add Cream to sauce and continue to cook and reduce.
-
While its reducing, put slices of prosciutto on the chicken and into the oven for 2-3 minutes to heat prosciutto. After 2-3 min, pull out and put slices of mozzarella on chicken and back into the oven for 2-3 minutes
-
Season sauce with garlic powder, salt, pepper and finish with 2tbsp butter to smooth out. Add sauce thickener if needed.
-
Pull chicken from oven and serve with sauce.
