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  • Chicken Saltimbocca

    2 votes
    Chicken Saltimbocca
    Prep: 10 min Cook: 20 min Servings: 4
    by Schnoodle Soup
    45 recipes
    >
    Salty prosciutto, smoked provolone and a marsala wine sauce atop crisped chicken breasts!

    Ingredients

    • 1.5 – 2 lbs chicken breasts, washed, patted dry and pounded to even thickness
    • ¼ lb very thinly sliced prosciutto*
    • 8 oz mushrooms, patted down with a paper towel and chopped small
    • 1.5 cups your choice of cheese, freshly shredded (I used smoked provolone, which I highly recommend)
    • 1 cup marsala wine
    • 1 cup chicken broth
    • 2 Tbsp butter
    • Flour for dredging
    • Olive oil
    • S & P
    • Cooking spray
    • Parsley - for garnish

    Directions

    1. Heat ~ ¼ cup olive oil in a large skillet on medium-high heat.
    2. Meanwhile, place a decent amount of flour (~ 1 cup) in a shallow bowl and season well with salt and pepper. Dredge chicken breasts in flour and shake off any excess. Place chicken into hot oil and pan fry until chicken is cooked through, about 2 – 3 minutes per side.
    3. Work in batches if you have to and transfer cooked chicken into a 9 x 13 baking dish that has been sprayed with cooking spray.
    4. Once chicken is done cooking, turn heat down to medium. Add prosciutto and cook to render out some of the fat. After about 1 minute, remove prosciutto and place evenly over chicken.
    5. Without draining the skillet, add the mushrooms and cook until they begin to give off juices.
    6. Then, add in marsala and cook down to burn off the alcohol.
    7. Meanwhile, top chicken and prosciutto evenly with cheese. Place under broiler for ~ 1 minute until cheese is melted and bubbling.
    8. After the marsala has cooked for a minute or two, add chicken broth and butter. Stir until butter is completely melted.
    9. Pour marsala sauce and mushrooms over entire dish.
    10. Garnish with parsley, if desired.

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