Chicken Marsala Saltimbocca Recipes

THE BEST CHICKEN SALTIMBOCCA

Steps:

• Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
• In a large fry pan or sauté pan over medium-high heat, melt 1 Tbs. of the butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 5 to 6 minutes. Turn the chicken breasts over and continue to cook until they feel firm when pressed in the centers, 4 to 6 minutes more.
• Reduce the heat to very low. Sprinkle the breasts evenly with the chopped or dried sage. Top each breast with a piece of prosciutto, then divide the cheese slices evenly among the breasts. Cover the pan tightly and cook until the cheese is melted, about 1 1/2 minutes. Transfer to a serving platter and tent with aluminum foil, being careful not to allow the foil to touch the cheese.
• Increase the heat to high. When the pan is sizzling, add the wine and deglaze the pan, stirring to scrape up any browned bits stuck on the pan bottom. Boil until reduced to 1/4 cup, about 3 minutes. Remove from the heat and whisk in the remaining 1 Tbs. butter.
• Spoon an equal amount of the sauce over each breast, then garnish with a sage leaf. Serve immediately. Serves 4.

CHICKEN MARSALA

Steps:

• In a shallow dish or bowl, mix together the flour, salt, pepper and oregano. Coat chicken pieces in flour mixture.
• In a large skillet, melt butter in oil over medium heat. Place chicken in the pan, and lightly brown. Turn over chicken pieces, and add mushrooms. Pour in wine and sherry. Cover skillet; simmer chicken 10 minutes, turning once, until no longer pink and juices run clear.

CHICKEN MARSALA SALTIMBOCCA

Steps:

• Place the flour in a shallow dish. Add salt, pepper and ground sage. Set aside. Pound the chicken thighs to make them more uniform in thickness. Wrap the chicken thighs with Prosciutto slices. Preheat oven 350 degrees.
• Place two tbsp. in skillet. When it starts to smoke dredge the chicken in the flour mixture then into the pan. Brown the chicken on both sides until the Prosciutto begins to get crisp. Transfer the chicken to a baking dish and transfer to oven.
• Add the remaining oil to the pan and then add the shallots and mushrooms and cook until mushrooms have gave up their moisture. Add the garlic and saute 1 minute. Add the chicken stock and Marsala Wine and bring to a boil. Let cook until reduced by half. Stir in the butter until melted and glossy.
• Remove the chicken from the oven. Serve the chicken with the sauce over top and garnished with parsley

SANDY'S CHICKEN SALTIMBOCCA

Steps:

• If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
• Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
• Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.