Chicken Saltimbocca

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Ingredients

• 2 boneless, skinless chicken breast halves (6-8 oz each)
• salt and pepper
• 2 tbs olive oil
• 8 oz button mushrooms, halved or quartered
• 1/2 cup sweet marsala
• 1/2 cup beef broth
• 1 oz prosciutto, chopped
• 2 tbs chopped fresh sage
• 2 tbs unsalted butter

Details

Servings 4

Preparation

Step 1

Slice chicken breasts in half lengthwise. Place pieces in a plastic bag and pound to 1/4" thick. Season both sides with salt and pepper.

Saute 2 pieces of chicken in oil in a saute pan over medium-high heat until browned, 3-5 minutes. Turn and cook 2 more minutes, then transfer to a plate and tent with foil to keep warm. Saute remaining chicken in the same manner.

Cook mushrooms in the saute pan over high heat, 5 minutes, or until beginning to brown. Add additional oil as needed to prevent burning.

Deglaze with marsala, scraping up any browned bits, then add broth and bring to a boil. Simmer until liquid is reduced by half, about 5 minutes.

Off heat, stir in prosciutto, sage and butter until butter melts. Season with salt and pepper.

Serve over pappardelle or fettuccine.