Chicken Saltimbocca Recipe
with cured rosemary ham, mozzarella provolone blend, marsala pan sauce, over linguini with marinara.
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Ingredients
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Chicken
Pasta
Sauce
Method
Preparation
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness, about 1/2 inch thick. Season both sides with salt and black pepper.
- 2
Wrap the Chicken
Lay two slices of cured rosemary ham over each chicken breast. Top with a mixture of mozzarella and provolone cheese, then fold the chicken in half, securing with toothpicks if necessary.
Cooking the Chicken
- 3
Sear the Chicken
In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the chicken, cooking for 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.
- 4
Make the Sauce
In the same skillet, add the remaining tablespoon of olive oil and the butter. Once melted, add minced garlic and fresh sage leaves; sauté for 1-2 minutes until fragrant. Pour in the Marsala wine and chicken broth, scraping up any brown bits from the bottom of the skillet. Simmer for 5-7 minutes until the sauce reduces slightly.
Cooking the Pasta
- 5
Cook the Linguini
While the sauce is simmering, cook the linguini according to package instructions in a large pot of salted boiling water. Drain and set aside.
Assembly
- 6
Combine Everything
Add the cooked chicken back into the skillet with the Marsala sauce, allowing it to heat through for about 2-3 minutes. Serve the chicken over a bed of linguini topped with marinara sauce and spoon some of the Marsala sauce over the top.
- 7
Garnish and Serve
Garnish with additional sage leaves if desired and serve hot.
