This elegant yet simple dish transforms humble chicken breasts into a restaurant-quality meal. Thinly pounded chicken is layered with aromatic sage leaves and salty prosciutto, then pan-seared to golden perfection. The addition of earthy oyster mushrooms and sweet shallots creates a deep, savory base. A splash of Marsala wine deglazes the pan, creating a luxurious, reduced sauce that ties all the flavors together. While traditionally an Italian dinner staple, this recipe offers a sophisticated twist for any main course. It is quick enough for a weeknight but impressive enough for date night, requiring minimal ingredients for maximum flavor impact.
Chicken “Saltimbocca”
Description
This elegant yet simple dish transforms humble chicken breasts into a restaurant-quality meal. Thinly pounded chicken is layered with aromatic sage leaves and salty prosciutto, then pan-seared to golden perfection. The addition of earthy oyster mushrooms and sweet shallots creates a deep, savory base. A splash of Marsala wine deglazes the pan, creating a luxurious, reduced sauce that ties all the flavors together. While traditionally an Italian dinner staple, this recipe offers a sophisticated twist for any main course. It is quick enough for a weeknight but impressive enough for date night, requiring minimal ingredients for maximum flavor impact.Ingredients
Directions
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Lightly pound the 4 chicken breasts between plastic wrap until they are about 1/4 inch thick.
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Season the pounded chicken breasts lightly with salt and pepper.
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Place one sage leaf on top of each chicken breast.
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Lay one slice of prosciutto over each sage leaf, covering the chicken.
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Fold the chicken in half like a book to encase the sage and prosciutto.
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Secure the folded chicken with a toothpick to keep it closed during cooking.
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In a large skillet, heat 4 tablespoons of virgin olive oil over medium-high heat until shimmering.
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Add the chicken packets to the skillet and sauté until golden brown on both sides, about 3-4 minutes per side.
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Remove chicken from the skillet and set aside on a plate.
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In the same skillet, add thinly sliced shallots and sliced oyster mushrooms.
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Sauté the vegetables until the mushrooms have released their moisture and softened, about 5 to 6 minutes.
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Pour in the Marsala wine and chicken stock, scraping up any browned bits from the bottom of the pan.
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Bring the liquid to a boil and cook over high heat until reduced by half.
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Return the chicken to the skillet, spooning the sauce over the top.
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Swirl in the butter until melted and glossy, coating the chicken.
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Serve immediately, garnished with additional fresh sage if desired.
Nutrition Facts
Servings 4
- Amount Per Serving
- Calories 543.0kcal
- % Daily Value *
- Total Fat 20.0g31%
- Saturated Fat 4.4g23%
- Cholesterol 55.0mg19%
- Sodium 1644.0mg69%
- Total Carbohydrate 64.4g22%
- Dietary Fiber 40.0g160%
- Sugars 0.2g
- Protein 49.0g98%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
