Chicken Saltimbocca With Spinach Pappardelle

Submitted by CIndytc

"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: 40mins
• Ingredients: 14
• 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.

Reviews

[Cathi H.]

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.