Chicken Saltimbocca
- Ready In:
- 35mins
- Ingredients:
- 12
- Serves:
-
4
ingredients
- boneless skinless chicken breast half (about 1 1/2 lbs)
- freshly ground black pepper and kosher salt
- 16 fresh sage leaves
- 4 thin slices prosciutto
- 1 tablespoon extra-virgin olive oil
- 1 tablespoon unsalted butter
- 5 ounces cremini mushrooms, sliced
- 2 garlic cloves, smashed
- 1⁄2 cup dry marsala wine (not the sweet)
- 3 tablespoons water
- 1⁄3 cup creme fraiche
- 2 tablespoons flat leaf parsley, chopped (optional)
directions
- Preheat the oven to 375 degrees. Put the flour in a shallow dish. Lay the chicken breasts smooth side up on a piece of wax paper and season lightly with pepper. Lay 3 sage leaves across the top of each chicken breast and then wrap with a slice of prosciutto, tucking the ends of the prosciutto underneath.
- Heat a large skillet over medium-high heat; add the oil and butter. Dredge the wrapped chicken in the flour, shaking off the excess. Place the chicken in the pan with the prosciutto seam side down and cook, turning once, until lightly browned on both sides, about 5 minutes in all. Transfer the chicken to a roasting pan and bake, uncovered, for 10 minutes.
- Turn the heat under the skillet to high. Add the mushrooms and garlic and cook, stirring, until the mushrooms brown, about 4 minutes. Add the Marsala and the remaining 4 sage leaves and bring to a boil, scraping up any brown bits with a wooden spoon; cook until the liquid is almost gone. Add the water, pull the pan off the heat, and swirl in the creme fraiche. Season the sauce with salt and black pepper to taste. Pool the mushroom sauce on individual plates and arrange chicken pieces on top.
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RECIPE SUBMITTED BY
diner524
Trinity, 48
<p>I am a stay at home mom of two children, although, both now are in college. I am a retired Occupational Therapist. I received my degree from the Ohio State University and am a huge fan of the Ohio State Buckeyes. <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=BRITTANY08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/BRITTANY08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><a href=http://s169.photobucket.com/albums/u208/diner_photos/?action=view?t=DEREK08XMAS.jpg target=_blank><img src=http://i169.photobucket.com/albums/u208/diner_photos/DEREK08XMAS.jpg border=0 alt=Photobucket /></a> <br /><br /><br /><br />I have so many cook books that it is hard to pick one as my favorite, but would say I have used the Betty Crocker Cookbook the most since getting married for basic recipes. <br />I love to cook and try new recipes, but prefer simple and quick recipes. I don't like to cook things that require going to specialized grocery stores. I subscribe to several cooking magazines, that usually, require everyday on-hand ingredients. <br /><br />I am not very fond of most seafood, but do enjoy lobster, grilled shrimp and chilean sea bass. I won't cook anything with rosemary or curry, as I really don't like either herbs' flavor. And now from trying recipes, I found that I don't like dijon mustard, but love vinegar and mustard, not sure why I don't like the taste of dijon mustard.</p>
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