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 Italian cheese blend shredded
SPINACH
- 8 ounces baby spinach fresh
- 2 tablespoons olive oil
- 2 cloves garlic chopped
FLOUR MIX
- 2 cups flour
- 1 teaspoon salt
- 1/2 teaspoon sage ground
- 1/2 teaspoon oregano ground
- 1 teaspoon Italian seasoning
MUSHROOM SAUCE
- 2 tablespoons olive oil
- 8 ounces mushrooms chopped
- 1 cup Marsala
- 1 cup chicken stock
- 2-3 tablespoons butter unsalted and softened
- 2 tablespoons flour*
- 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.
MAKE FLOUR MIX
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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 20 minutes. (This helps the prosciutto stick to the chicken when it's cooking).
WILT SPINACH
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Heat the sauté pan on medium-low heat and add olive oil. Add garlic. Wait 2 minutes to flavor the oil, then add spinach. Turn the spinach over with tongs to lightly wilt, approximately 2 minutes. Put spinach in the bottom of the casserole dish and set aside.
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After chicken has rested in the refrigerator, heat the sauté pan over medium heat. Sauté chicken for approximately 4 minutes on each side, until golden brown and cooked through. 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.
MUSHROOM SAUCE
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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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Mix butter and flour together to make a paste. Whisk this into the sauce. Turn the heat up and whisk constantly 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
*If you don't want to use flour, create a slurry with 1 tablespoon cornstarch and 3 tablespoons COLD water. Stir this into the sauce, turn up the heat and whisk constantly until sauce thickens.