Chicken Saltimbocca
Pamela Fear
ingredients
- 2 boneless, skinless chicken breasts (6-8 ox each)
- Salt and pepper
- 8 oz sliced mushrooms
- 1/2 cup dry marsala wine
- 1/2 cup beef broth
- 2 oz prosciutto, chopped
- 1 T. chopped fresh sage
- 2 T. unsalted butter
directions
- 1
Slice chicken breasts in half length-wise. Pound each piece with a meat mallet until 1/4" thick; season with salt and pepper. Saute chicken in oil in a large skillet over medium-high heat until browned, 3-5 minutes. Turn and cook 2 minutes more, then transfer to plate.
- 2
Cook mushrooms in the same pan over high heat until starting to turn brown, 5 minutes. Add more oil, if needed.
- 3
Deglaze with wine, scraping up any brown bits, then add broth and bring to a boil. Simmer until liquid is reduced by half, 5 minutes.
- 4
Off heat, stir in prosciutto, sage, and butter until butter melts. Season with salt and pepper. To serve, spoon sauce over warm chicken.
Source: Pamela Fear
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