Saltimbocca
Jump in Your Mouth divine! Juicy tender chicken breast wrapped in prosciutto and smothered in cheese and mushroom sauce. So good and super easy! | www.lakesidetable.com
Ingredients
- 4 chicken breast boneless and skinless
- 8 slices prosciutto
- 8 sage leaves fresh
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon sage ground
- 1/2 teaspoon oregano ground
- 1 teaspoon Italian seasoning
- 3-4 tablespoons butter unsalted and chilled
- 8 ounces mushrooms chopped
- 1 cup Marsala
- 1 cup chicken stock
- 2 cups Italian cheese blend shredded
- 8 ounces baby spinach fresh
- 2 cloves garlic chopped
- 4 tablespoons olive oil
- salt and pepper
Equipment
- 1 casserole dish
- 1 saute pan
- 1 cookie sheet
- measuring spoons and cups
- 1 gallon zip lock bag
- 1 meat mallet
- knife and cutting board
- 1 shallow pan
- tongs
- whisk
Instructions
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Put 1 chicken breast in the zip lock bag and with the smooth side of the meat mallet, pound the chicken until it is 1/2 inch thick. Repeat with remaining chicken breasts.
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Press a sage leaf into each side of each chicken breast and wrap with 2 pieces of prosciutto.
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Make your seasoned flour: in the shallow pan mix 2 cups of flour with salt, ground sage, oregano, and Italian seasoning. Dredge prosciutto wrapped chicken through the seasoned flour and place on the cookie sheet.
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Refrigerate chicken for at least 1/2 an hour. (This helps the prosciutto stick to the chicken when it's cooking).
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Heat the saute pan on medium heat and add olive oil. Add garlic. Wait 2 minutes to flavor the oil, then add spinach. Turn the spinach over in a large bunch with tongs to lightly wilt, approximately 2 minutes. Put spinach in the bottom of the casserole dish.
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After chicken has rested in the refrigerator, heat the saute pan over medium heat. Saute chicken for approximately 3 minutes on each side, until golden brown. Place chicken on top of spinach.
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Cover chicken with cheese and keep warm in the oven while you make the mushroom sauce. Set oven temperature to 200 degrees.
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Heat another 2 tablespoons of olive oil. When oil is hot, add mushrooms. Saute mushrooms until they release their liquid and lightly brown. Add Marsala and reduce by half. Add chicken stock.
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Whisk in 1 tablespoon of butter at a time until sauce thickens. Taste and add salt and pepper to your taste. Pour mushroom sauce over chicken and cheese. Serve immediately or keep warm in the oven at 200 degrees for up to 1 hour.
Recipe Notes
