Chicken Saltimbocca Recipe
Topped with prosciutto and cheese with mustard and sage in a Marsala wine sauce
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Flatten the chicken breasts to about 1/2 inch thickness using a meat mallet or rolling pin. Season both sides with salt and black pepper.
- 2
Add Prosciutto and Sage
Place 1 slice of prosciutto and 2 sage leaves on top of each chicken breast. Press down gently to adhere.
- 3
Coat with Flour
Spread the flour on a plate and dredge each chicken breast in flour, shaking off the excess.
- 4
Sear the Chicken
In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat. Once hot, add the chicken breasts, sage side down, and cook for about 3-4 minutes until golden brown. Flip and cook for another 3 minutes.
- 5
Add Marsala Wine
Remove the chicken from the skillet and set aside. In the same skillet, add the Marsala wine and bring to a simmer, scraping up any browned bits from the bottom. Stir in Dijon mustard.
- 6
- 7
Finish and Serve
Remove the lid and add the remaining tablespoon of butter to the sauce, swirling to combine. Serve the chicken hot, drizzled with the sauce.