Chicken Saltimbocca

Chicken Saltimbocca

Yield: 1 Serving

Ingredients:

  • 1/4 cup flour
  • salt, coarse
  • pepper, black
  • 1 chicken breast
  • 1 slice prosciutto
  • 1 sage leaf, plus 5 smaller leaves
  • 1/2 cup vegetable oil
  • 1 shallot, thinly sliced
  • 2 ounces oyster mushrooms, sliced into 1/4-inch pieces
  • 1/4 cup Marsala wine
  • 1/4 cup chicken stock
  • 1 tablespoon butter
  • 2 tablespoons parsley leaves, chopped

Method:

  1. Season the flour with salt and pepper.
  2. With a meat mallet, pound the chicken breast to 1/4-inch thickness.
  3. Season breast with salt and pepper and lay 1 sage leaf on the breast.
  4. Wrap 1 slice prosciutto the breast and secure the two sides with a toothpick.
  5. Dredge the breast in the seasoned flour.
  6. In a small sauté pan, heat oil to 375˚F
  7. Fry the small sage leaves.
  8. Reserve the sage leaves for garnish.
  9. Add the chicken and sauté until golden brown on both sides.
  10. Add the shallots and mushrooms and cook until the mushrooms have sweated, about 5 to 6 minutes.
  11. Add the Marsala and chicken stock and cook over high heat until reduce by half.
  12. Swirl the butter into the pan, add the parsley and serve on a warmed dinner plates, topped with the fried sage leaves.