Recipe: Chicken Saltimbocca

This is an excellent recipe to impress guests but quick to prepare on an average weeknight. Very healthy and delicious. The sauce is amazing......I may make a double batch next time.

Chicken Saltimbocca

4 boneless skinless chicken breasts (small pieces or large breasts cut in half)
Fresh sage leaves
Flour (for dredging)
4 slices prosciutto
Olive oil
1 tbsp butter
8 oz sliced mushrooms
3 cloves of garlic, minced
1/2 cup Marsala wine
3 tbsp water
1/3 cup light sour cream
2 tbsp chopped fresh parsley

Preheat the oven to 375. Lay the chicken on a piece of wax paper and season with kosher salt & ground pepper. Lay 2 sage leaves across the chicken breast and then wrap a piece of prosciutto around each breast. Heat a large skillet over medium-high heat with 1 tbsp of olive oil and 1 tbsp of butter until melted. While skillet is heating, place flour on plate or dredging bowl and dredge chicken with flour until lightly covered. Place the chicken in the skillet with the prosciutto seam side down and cook for 3 min, then flip and cook for another 3 min. Prosciutto should be lightly browned. Place chicken into roasting pan and finish in oven, cooking for approximately another 10 min.

While chicken is cooking, prepare the sauce. Turn skillet heat to high and add mushrooms, garlic, and a touch more olive oil if necessary. Cook for 4 minutes, stirring well. Add Marsala wine and 4 sage leaves; cook until liquid is almost gone. Remove from heat and add water, sour cream, and parsley. Mix together and season with salt/pepper.

Place the mushroom mixture on a large serving plate and top with chicken pieces.

In my opinion, I'm going to double the water/sour cream/parsley for next time to get a bit more juice for the chicken. It had amazing flavor!