July 21, 2010

Chicken Saltimbocca

Makes 4 servings; Total time: 35 minutes

2  boneless, skinless chicken breast halves(6-8 oz.each)
   salt and pepper
2  Tbsp. olive oil
8  oz. button mushrooms
    (halved, quartered if large)
1/2 Cup. sweet marsala
1/2 Cup. beef broth
2 oz. prosciutto, chopped
2 Tbsp. chopped fresh sage
2 Tbsp. unsalted butter

Slice chicken breasts in half length wise. Place pieces, one at a time,
 in a resealable plastic bag, then pound with a meat mallet until 1/4" thick.
Season both sides of the breasts with salt and pepper.

   Sauté 2 pieces of the chicken in oil in a sauté pan over medium-high heat
until browned, 3 to 5 minutes.and cook 2 more minutes,
Then transfer to a plate and tent with foil to keep warm.

  Sauté remaining chicken in the same manner.the sauté pan over high heat,
 5 minutes, or until beginning to brown.

  Cook mushrooms in the sauté pan over high heat, 5 minutes or until beginning to brown.
   Add additional oil as needed to prevent burning.

  Deglaze with marsala, scraping up any brown bits, then add broth and bring to a boil.
Simmer until liquid is reduced by half,5 minutes.

  Off heat, stir in prosciutto, sage, and butter until butter melts.
Season with salt and pepper.

Pour sauce over chicken.


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