Chicken Saltimbocca With Spinach Pappardelle

Got this out of Cuisine At Home Magazine...Putting this on RecipeZaar for my girlfriend Rebecca, who cannot find her magazine. I served this for dinner one night and had them over and she has been looking for the recipe ever since... Great recipe for company...

• Ready In: 40 mins
• Serves: 4

Ingredients

• 2  boneless skinless chicken breast halves (6-8oz each)
• 2  tablespoons olive oil
• 8  ounces button mushrooms, halved (quartered if large)
• 1⁄2 cup sweet marsala wine
• 1⁄2 cup beef broth
• 2  ounces prosciutto, chopped
• 2  tablespoons  chopped fresh sage
• 2  tablespoons unsalted butter
•  spinach pappardelle pasta
• 8  ounces  dry pappardelle  noodles (or any wide egg noodles)
• 3  cups  Baby Spinach
• 1⁄4 cup parmesan cheese, shredded
• 1  tablespoon unsalted butter
•  salt & pepper

Directions

1. Pound chicken as thin as possible. Sauté 2 pieces of chicken in oil in a large sauté pan over medium-high heat until browned, 3-5 minutes. Turn and cook 2 more minutes, then transfer to a plate and tent with foil to keep warm. Sauté remaining chicken in the same manner.
2. Cook mushrooms in the sauté pan over high heat, 5 minutes, or until beginning to brown. Add additional oil as needed to prevent burning.
3. Deglaze with marsala, scraping up any browned bits, then add broth and bring to a boil. Simmer until liquid is reduced by half, about 5 minutes.
4. Off heat, stir in prosciutto, sage, and butter until butter melts. Season with salt and pepper.
5. Spinach Pappardelle instructions:
6. Bring pot of salted water to a boil for the pappardelle (fettuccine or tagliatelle works good too).
7. Cook pasta according to package directions. Place spinach, parmesan, and butter in a large bowl. Drain pasta, add to bowl, and toss to coat and wilt spinach. Season with salt and pepper.
8. Serve with chicken and sauce on top.