Chicken Saltimbocca Marsala
This chicken saltimbocca marsala recipe is a mashup of two classic Italian restaurant dishes: chicken saltimbocca - chicken topped with prosciutto - and chicken marsala - chicken in a mushroom and wine sauce
Ingredients
Chicken Saltimbocca
For the chicken
- 1 1/2 lb chicken breast
- 8 oz mozzarella cheese low moisture
- 4 oz sliced prosciutto (about 6 slices)
- flour as needed
- salt and pepper
- olive oil
For the marsala sauce
- 4 cloves of garlic minced
- 2 shallots minced
- 1 tbsp butter
- 8 oz crimini mushrooms sliced
- 2 cups marsala wine
- 1/4 cup chicken stock
- 1/4 cup heavy cream
- 1 tsp fresh thyme
- olive oil
- salt and pepper
Instructions
- Preheat the broiler in your oven. Liberally season chicken with salt and pepper. Lightly coat chicken in flour. In a large sauté pan over medium heat, sear chicken breasts in olive oil until browned and cooked through, about 3 minutes per side. Remove chicken breasts.
- Top each piece of chicken with a slice of prosciutto and mozzarella cheese. Place under broiler until cheese is bubbly and melted, 5-7 minutes.
- In the same pan used to sear the chicken, melt butter and more olive oil. Sauté garlic and shallots until golden, 2 minutes. Add mushrooms and cook until they are soft and browned, 5 minutes.
- Add wine and chicken stock and scrape up the bits stuck to the bottom of the pan. Cook the wine until the sauce is starting to thicken slightly, 10 minutes.
- Stir in cream and fresh thyme and cook another 2 minutes. Season with salt and pepper to taste. Use the sauce to top chicken saltimbocca and serve with pasta, gnocchi, or your starch of choice.