Chicken Saltimbocca in a Marsala Sauce recipe

Chicken Saltimbocca is a classic Italian dish that combines tender chicken cutlets with savory prosciutto and fresh sage. When paired with a rich Marsala sauce, this dish becomes an irresistible delight that’s perfect for any special occasion or a cozy dinner at home. Let’s dive into this mouthwatering recipe!

Ingredients

To make Chicken Saltimbocca in a Marsala Sauce, you’ll need:

• Main Ingredients:
  • 4 boneless, skinless chicken breasts
  • 8 slices prosciutto
  • 8 fresh sage leaves
  • 1/2 cup all-purpose flour
  • 2 tablespoons olive oil
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste
• Marsala Sauce Ingredients:
  • 1 cup Marsala wine
  • 1 cup chicken broth
  • 1/4 cup heavy cream
  • 1/2 cup sliced mushrooms
  • 1 shallot, finely chopped
  • 2 cloves garlic, minced
  • 2 tablespoons unsalted butter
  • Salt and pepper to taste

Preparation

Prepping the Chicken:

1. Place the chicken breasts between two sheets of plastic wrap and pound them to an even thickness of about 1/2 inch.
2. Season both sides of the chicken with salt and pepper.

Assembling the Saltimbocca:

1. Place a slice of prosciutto on each chicken breast and top with a sage leaf.
2. Secure the prosciutto and sage with a toothpick.

Cooking the Chicken Saltimbocca

Pan-Frying Method:

1. Dredge each chicken breast lightly in flour, shaking off any excess.
2. In a large skillet, heat olive oil and butter over medium-high heat.
3. Add the chicken breasts and cook for 3-4 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

Baking Method:

1. Preheat your oven to 375°F (190°C).
2. Dredge each chicken breast lightly in flour, shaking off any excess.
3. In a large skillet, heat olive oil and butter over medium-high heat.
4. Brown the chicken breasts for 2-3 minutes on each side, then transfer to a baking dish.
5. Bake in the preheated oven for 10-12 minutes until cooked through.

Making the Marsala Sauce

Ingredients for the Sauce:

1. In the same skillet used for the chicken, add butter and sauté the shallot and garlic until fragrant.
2. Add the sliced mushrooms and cook until they release their juices and start to brown.

Steps to a Perfect Sauce:

1. Pour in the Marsala wine and let it simmer for 2-3 minutes to reduce slightly.
2. Add the chicken broth and heavy cream, stirring to combine.
3. Let the sauce simmer until it thickens, about 5-7 minutes. Season with salt and pepper to taste.

Combining Chicken Saltimbocca with Marsala Sauce

Adding the Sauce to the Chicken:

1. Return the cooked chicken breasts to the skillet, nestling them into the sauce.
2. Spoon some of the sauce over the chicken to coat.

Simmering for Flavor:

1. Let the chicken simmer in the sauce for an additional 2-3 minutes to absorb the flavors.

Serving Suggestions

Perfect Side Dishes:

1. Serve with creamy mashed potatoes, sautéed spinach, or a fresh garden salad.

Presentation Tips:

1. Garnish with additional fresh sage leaves and a sprinkle of chopped parsley for a burst of color.

Storage Tips

Keeping Leftovers Fresh:

1. Store any leftovers in an airtight container in the refrigerator for up to 3 days.

Reheating Instructions:

1. Reheat in a skillet over medium heat or in the oven at 350°F (175°C) until warmed through.

Variations

Using Different Meats:

1. Substitute chicken with veal or pork cutlets for a different twist on Saltimbocca.

Adjusting the Sauce:

1. For a sweeter sauce, add a bit more Marsala wine.
2. For a richer sauce, increase the amount of heavy cream.

Tips for Success

Ensuring Juicy Chicken:

1. Do not overcook the chicken to keep it tender and juicy.
2. Use a meat thermometer to ensure the chicken reaches an internal temperature of 165°F (74°C).

Balancing the Flavors:

1. Taste the sauce before serving and adjust the seasoning as needed.

FAQs

1. Can I Use a Different Wine?
   • Yes, you can use a dry white wine if you don’t have Marsala, though the flavor will be different.
2. How Do I Store Leftovers?
   • Store leftovers in an airtight container in the refrigerator for up to 3 days.
3. Can I Make the Sauce Ahead of Time?
   • Yes, you can prepare the sauce in advance and store it in the refrigerator for up to a week.
4. How Do I Adjust the Sweetness?
   • Increase or decrease the amount of Marsala wine to adjust the sweetness to your liking.
5. What If I Don’t Have Prosciutto?
   • You can use thinly sliced ham or pancetta as a substitute.

Conclusion

Chicken Saltimbocca in a Marsala Sauce is a classic Italian dish that brings together tender chicken, savory prosciutto, and a rich, flavorful sauce. This recipe is sure to impress at any dinner table. Try it out and enjoy a delicious and elegant meal!

Yield: 4

Chicken Saltimbocca in a Marsala Sauce recipe

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Chicken Saltimbocca is a classic Italian dish that combines tender chicken cutlets with savory prosciutto and fresh sage. When paired with a rich Marsala sauce, this dish becomes an irresistible delight that's perfect for any special occasion or a cozy dinner at home. Let's dive into this mouthwatering recipe!

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 40 minutes

Ingredients

• Chicken
• 4 thinly sliced chicken breasts
• 8 slices of prosciutto, I used Trader Joe’s brand
• 8 slices of mozzarella cheese, I used a fresh ball of it and sliced it about 1/8 of an inch
• 12 slices of fresh sage
• ¾ cup of flour
• ¼ tsp. sea salt
• 3 tbsp. olive oil or enough to coat pan
• ¼ tsp. pepper
• ¼ tsp. garlic powder
• ¼ tsp. onion powder
• Marsala
• 8oz Crimini mushrooms cleaned and chopped in thirds
• 1tbsp. olive oil
• ½ tsp. onion powder
• ½ tsp. salt
• ¼ tsp. black pepper
• ½ tsp. dried Italian seasoning
• ½ onion finely diced
• 4 cloves of pressed garlic
• ¼ cup milk or heavy cream
• 1 ½ cup beef stock
• ½ cup dry Marsala wine
• Pinch of red pepper
• 1 tbsp. fresh parsley

Instructions

• I like to start by prepping all of the herbs and veggies and setting them aside, so then I don’t risk the chicken touching them.
• Take the chicken and I pound it thin with a tenderizer. If you haven’t done this before, I use a piece of plastic wrap, cutting board and a tenderizer. Place the chicken on the cutting board and then the plastic wrap on top of it. I then with good pressure tenderize the chicken breast on both sides. You want the thickness to be as even as you can so they cook evenly. Place them aside once they have been flattened.
• Get your large skillet (oven safe) add olive oil to coat the bottom of the pan and turn it on medium. Depending on how fast your stove heats up, you might only need to do this a minute or two before you cook. I used a large cast iron and that takes a few minutes for the whole pan to evenly heat.
• You’re going to need three plates. Put flour and dry seasonings on a plate and whisk them together. Then take each piece of chicken, place three slices of sage down on each piece of chicken and cover that with two pieces of prosciutto. You want to press it together well. Luckily, prosciutto is kind of sticky so it usually is pretty easy. Then gently coat both sides of the chicken in the flour mixer and place on a plate. Once your skillet is hot and ready, place two at a time in skillet prosciutto side down. Cook about 4 minutes each side. Make sure not to burn prosciutto but you want it crispy. When chicken is done, remove and place on a clean plate.

Sauce

• If the bottom of the pan doesn’t look too bad, you can just use the oil that’s already in it. If it looks too burnt, add a little water, scrape it, clean it out and start the next part fresh with 1 tbsp. of olive oil.
• Heat oil in the pan and add mushrooms and finely diced onion. Let them cook down for about 5 minutes till mushrooms start to brown and onions are soft. Add garlic and cook together for 1 minute. Add the Marsala wine to de-glaze the pan and use a wooden spoon scrape bottom of the pan. Then add beef stock and dry seasoning, omitting parsley. Cook this down for about 4 minutes then add milk or cream and stir. Cook for another minute and then taste for seasoning.
• Now it’s time to join them together. Take your chicken and nestle it into the sauce, prosciutto side up. Add slices of mozzarella on top and cook for 4 minutes. While this is cooking, turn on your top broiler. Place pan under broiler and melt cheese and little more. If you don’t have a broiler, you can just put a lid over the pan and the steam will melt the cheese. Sprinkle with parsley and you are all done!
• I like to serve it with garlic mashed potatoes and grilled veggies. It’s also great served over some buttered penne.