Chicken Saltimbocca

Jump-in-your-mouth delish! A savory comfort food. Pair it up with Simple Spinach Pappardelle and you can't go wrong!

• Ready In: 35 mins
• Serves: 2

Ingredients

• 2 (4 -6 ounce)  boneless skinless chicken breasts
•  salt & pepper
• 2  tablespoons olive oil
• 8  ounces button mushrooms, halved
• 2  shallots, chopped
• 2  garlic cloves, finely chopped
• 1⁄2 cup sweet marsala wine
• 1⁄2 cup beef broth
• 2  ounces prosciutto, thinly sliced
• 2  tablespoons fresh sage, chopped
• 2  tablespoons butter

Directions

1. Place chicken pieces, one at a time between plastic wrap; pound to 1/4 inch thick.
2. Season chicken on all sides with salt and pepper.
3. Saute chicken in oil over med-high heat until browned, 3-5 minutes. Turn and cook another 2 minutes.
4. Transfer to serving plate; keep warm under foil.
5. Cook mushrooms, shallots and cloves in the same pan over high heat, about 5 minutes or until lightly browned. You may need to add a little more oil.
6. Deglaze with Marsala, scraping all browned bits. Add broth and bring to boil. Simmer until liquid is reduced by half, approx 5 minutes.
7. Turn off heat, stir in sage, and butter. Top with prosciutto. When butter and prosciutto is melted, it's done.
8. Taste and season more if needed.
9. Pour over chicken.