Chicken Saltimbocca
Chicken Saltimbocca
Another staple at Chez Briggs-Parsons. It’s all about the marsala pan sauce. This is my daughter Molly’s favorite recipe. We often double this recipe and use the chicken and prosciutto the next night combined with fettuccine alfredo.
Servings
10 - 12
Prep time
45 min
Ingredients
- 12 skinless, boneless chicken breast halves, split and pounded
- 4 tablespoons unsalted butter
- 1 tablespoon olive oil
- 1 pound Fontina cheese, sliced
- 4 ounces prosciutto, thinly sliced
- 1 cup of fresh sage, chopped
- 2 shallots, minced
- 1 cup Marsala wine
- 2 cups chicken broth
- ¼ cup half-and-half
- Juice from ½ lemon
- Fresh ground pepper
- Kosher salt
Preparation
Preheat oven to broil.
Heat 1 tablespoon of olive oil and 3 tablespoons of butter in a large cast iron skillet over high heat.
Chicken
Lay out chicken breasts on parchment paper. Add fresh cracked pepper and fresh chopped sage to each side.
Brown each side of chicken breasts and set aside.
Place the sliced Fontina cheese on top of each chicken breast, then place a slice of prosciutto. Place each breast on a baking sheet and bake in the oven until the cheese melts (approx. 3-7 minutes).
Place in warmer at 170°.
Marsala Pan Sauce
In the same cast iron skillet, melt remaining 1 tablespoon of butter. Add shallots and cook for 2 minutes. Add 2 cups of chicken broth and reduce by half. Add Marsala wine, lemon juice and any leftover sage. Reduce until about 1 cup of liquid remains. Remove from heat and stir in the half-and-half. Season with salt and pepper to taste.
Drizzle Marsala sauce over saltimbocca and serve.
Source:
Adapted from Williams-Sonoma.com
Purchase:
The Williams-Sonoma Collection: Chicken
by Rick Rodgers
