Chicken Saltimboca Recipe
Mary’s Chicken Breast, Prosciutto, Sage, Fontina, Potato Purée, Roasted Cauliflower, Artichokes, Marsala Jus
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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
- 2
Prepare the Cauliflower
Cut the cauliflower into florets and toss with olive oil, salt, and pepper. Roast in a preheated oven at 200°C (400°F) for about 25-30 minutes until golden brown.
- 3
Prepare the Chicken
Place each chicken breast between two sheets of plastic wrap and pound to about 1/2 inch thick. Season with salt and pepper.
- 4
Assemble the Saltimboca
Lay 2 slices of prosciutto on each chicken breast, followed by 2 sage leaves and a slice of Fontina cheese.
- 5
Cook the Chicken
In a large skillet, heat olive oil over medium heat. Add the chicken breasts, prosciutto side down, and cook for about 4-5 minutes until golden. Flip and cook for another 4 minutes. Remove from skillet.
- 6
Make the Marsala Jus
In the same skillet, pour in the Marsala wine and scrape up any browned bits. Simmer until reduced by half. Stir in butter for a glossy finish.
- 7
Serve
Plate the potato purée, add roasted cauliflower and artichokes. Top with the chicken saltimboca and drizzle with Marsala jus.
