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..."
 
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Ready In:
40mins
Ingredients:
14
Serves:
4
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ingredients

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directions

  • 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.
  • 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 browned bits, then add broth and bring to a boil. Simmer until liquid is reduced by half, about 5 minutes.
  • Off heat, stir in prosciutto, sage, and butter until butter melts. Season with salt and pepper.
  • Spinach Pappardelle instructions:

  • Bring pot of salted water to a boil for the pappardelle (fettuccine or tagliatelle works good too).
  • 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.
  • Serve with chicken and sauce on top.

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Reviews

  1. Pretty darn good. The only changes I made were using pancetta instead of proscuitto and added a few red pepper flakes. Also I cut the chicken into one incc strips before I sauteed them for easier plating. Plenty of layored and saturated flavors. I'd make it again.
     
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Tweaks

  1. Pretty darn good. The only changes I made were using pancetta instead of proscuitto and added a few red pepper flakes. Also I cut the chicken into one incc strips before I sauteed them for easier plating. Plenty of layored and saturated flavors. I'd make it again.
     

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