Chicken Saltimbocca
Ingredients
The chicken and sauce
-
10
ounces
boneless chicken breasts
-
6
ounces
sweet marsala
-
6
ounces
chicken stock
-
1
ounce
heavy cream or half and half
-
2
tablespoons
unsalted butter
-
2
tablespoons
flour
-
½
teaspoon
ground sage
-
⅛
teaspoon
black pepper
-
¼
teaspoon
sea salt
-
½
teaspoon
onion powder
The toppings and vegetables
-
4
slices
prosciutto
-
2
ounces
fontina cheese, shredded
-
8
ounces
mushrooms, sliced
-
5
ounces
baby spinach
-
3
tablespoons
olive oil
Instructions
- Pound the chicken breasts lightly.
- Dredge the chicken in seasoned flour.
- Heat olive oil in a large skillet and cook the chicken for 2-3 minutes on one side.
- Flip the chicken and add sliced mushrooms, cooking until mushrooms are done.
- Remove from heat and add marsala wine to deglaze the pan.
- Add chicken stock, seasonings, and cream, then simmer to reduce the sauce.
- In another pan, sauté the spinach until cooked.
- Mix softened butter with flour to create a beurre manie and add to the sauce to thicken.
- Top each chicken breast with prosciutto and fontina cheese, cover to melt the cheese.
- Serve the chicken over spinach and spoon sauce on top.
Nutrition Facts (estimated)
Servings
2
Calories
995
Total fat
68g
Total carbohydrates
28g
Total protein
48g
Sodium
912mg
Cholesterol
187mg
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