Like most cities, we have our share of Italian restaurants to choose from and the majority of them serve really good food. Oddly enough and much to my dismay, only one of these fine establishments (at least, that I've ever been aware of) offers Saltimbocca on their menu.
I don't get out to that one particular restaurant as often as I'd like to and I don't usually cook veal at home, so my go-to meat for this dish is boneless chicken breast.
- 4 Boneless Chicken Breasts, sliced in half to make 8
- 1/4 Lb Prosciutto, sliced extremely thin (at least 8 slices)
- Sage leaves
- 2 Lg Shallots, thinly sliced
- 4 Cloves Garlic, sliced
- 8oz Crimini or Button Mushrooms, sliced
- 2 Lg Bunches Spinach Leaves, washed, dried and stems removed
- 8 Slices Provolone Cheese
- Marsala Wine (or sweet white wine or vermouth)
- Olive Oil
- Kosher Salt
- Fresh Ground Black Pepper
Lay the chicken cutlets out on a large sheet of waxed paper.
Season with salt & pepper and place a fresh sage leaf in the center of each piece.
Cover each piece with a slice of prosciutto.
Place a large skillet over medium high heat. Add the sliced shallots and garlic, with a tablespoon of butter and the same amount of olive oil and saute them until they start getting soft.
Add the mushrooms and a little more butter or oil (if needed) to the pan and saute those on medium heat.
Cook the mushrooms until they're golden brown.
Add 1/4 Cup of Marsala to the pan with the mushrooms, shallots and garlic.
Turn the heat up to medium high and reduce the Marsala by about 1/2.
Toss in the washed and dried spinach and a couple of tablespoons of water or chicken broth. Season with a little salt & pepper and cover the pan. Turn the heat down to medium or medium low and cook for 3 or 4 minutes
Give the spinach and mushroom mixture a quick stir, set it aside and keep it warm.
Place a sheet of cling wrap over the chicken,
With a heavy rolling pin press down on top of the chicken pieces and roll gently but firmly, until the chicken is flattened out slightly and the prosciutto is pressed into it a bit.
Put about a couple teaspoons of oil in a second skillet and heat on medium high until it's just starting to sizzle a little. Place the chicken pieces in the pan, prosciutto side up and cook for 4 to 5 minutes or until it starts to turn light golden brown. (do this in batches if you need to)
Turn the chicken over and cook for 2 to 4 minutes on the other side, until it's cooked through.
Place the cooked chicken pieces on a foil lined sheet pan.
Cover each piece of chicken with a slice of provolone.
Place the pan under the broiler, (set on low) until the cheese melts and then keep it warm in the oven at 200 degrees or "warm" if your oven has that setting.
Place the pan that you cooked the chicken in over medium high heat.
Add in 1/4 cup more of the Marsala.
Stir it gently to scrape up the brown bits left from cooking the chicken.
Throw in about 8-10 sage leaves and continue to cook until it's reduced by about 1/3.
Turn the heat off and slowly swirl or gently stir in 4 tablespoons of butter (one at a time) to thicken the sauce.
Place a small pile of the spinach onto each plate, place a piece of chicken on top and a spoonful of the mushrooms on top of that.
Spoon a little of the pan sauce on top and serve right away.
Don't forget that you can print this (or any) recipe using the "Print Friendly" button at the foot of each post. It's a great little feature that allows you to remove any pictures (or any text that isn't relevant to the recipe) before printing. That can save on ink and paper & in today's economy, who doesn't want to save a little cash when you can?!
Yay! My Chicken Enchilada Lasagna was featured this week at Addicted to Recipes!!
I'm linking up with these great parties this week: (adding URL's as I link up)
Week of 10/8/12
Metamorphosis Monday at Between Naps On The Porch
Mix It Up Monday at Flour Me With Love
Nifty Thrifty Tuesday at Coastal Charm
Tasty Tuesday at 33 Shades of Green
Show Me What Ya Got at Not Just A Housewife
Tuesday Talent Show at Chef In Training
Tasty Tuesday at A Lettered Life
Terrific Tuesdays at Adventures of a DIY Mom
Tasteful Tuesdays at Nap Time Creations
Saturday Show & Tell at Cheerios and Lattes