Chicken Saltimbocca With Spinach Pappardelle

Recipe by CIndytc
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 40mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

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.
Advertisement