In Italian, saltimbocca loosely translates: “to jump in the mouth.” The combination of prosciutto, sage, and Marsala wine will do just that! Traditionally made with veal, this variation uses chicken: easy to find and tastes as good! Marsala wine is a popular cooking wine and is available at most supermarkets.
Chicken Saltimbocca
2 boneless, skinless chicken breasts, each thinly sliced into 6 medallions, yielding 12 pieces
Kosher salt and freshly ground black pepper
4 slices prosciutto, halved lengthwise
4 ounces fresh mozzarella, cut into 12 – 4-inch x 1/2-inch strips
1/4 cup all-purpose flour
4 tablespoons butter, divided
2 tablespoons olive oil
2 cloves garlic, minced
8 fresh sage leaves, minced
1 cup chicken stock
1/2 cup dry Marsala wine
2 tablespoons cornstarch (mixed with 2 tablespoons water to form a slurry)
Kosher salt and freshly ground black pepper
Juice of 1/2 lemon
2 tablespoons minced Italian flat-leaf parsley
• Place the chicken breasts between plastic wrap and using the flat side of a meat mallet (or rolling pin), pound the chicken to a thickness of 1/4 – inch. Lightly season each chicken medallion with kosher salt and freshly ground black pepper.
• Lightly dredge the chicken medallions on both sides with flour, and gently shake off the excess. Place a strip of the mozzarella in the center and roll chicken to create a cylinder. Wrap each chicken roll with a slice of prosciutto. Set aside and repeat with the remaining chicken.
• In a large skillet, heat the olive oil and 2 tablespoons butter, over medium heat. Add the chicken rolls to the pan and sauté until browned on all sides. Remove the chicken from the pan.
• Increase the heat under the same skillet to medium-high. Add the remaining 2 tablespoons of butter. When frothy, add the garlic and minced sage leaves. Cook for just 20 seconds, and then add the Marsala wine and scrape any browned bits from the pan. Add the chicken broth; bring to a boil. Whisk in the slurry to thicken the sauce. Taste, adjust seasoning with salt and pepper, and then add the lemon juice.
• Return the chicken to the pan and simmer for 10 – 12 minutes until cooked through.
• Place the chicken on a platter or individual plates and spoon the sauce over. Garnish with minced parsley and serve immediately.
Serves 4
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