Chicken Breast Saltimbocca
- Total Time
- 20 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 2whole, small, skinless, boneless chicken breasts, about 2 pounds
- Salt to taste, if desired
- Freshly ground pepper to taste
- ½cup flour
- 3tablespoons olive oil
- 4tablespoons butter
- ¾cup Marsala wine
- 4large thin slices prosciutto Cooked escarole (see recipe)
Nutritional analysis per serving (4 servings)
562 calories; 28 grams fat; 10 grams saturated fat; 0 grams trans fat; 12 grams monounsaturated fat; 3 grams polyunsaturated fat; 14 grams carbohydrates; 1 gram dietary fiber; 0 grams sugars; 53 grams protein; 755 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Split the breasts in half lengthwise. Trim away all membranes, veins and cartilage.
- Step 2
Place the breast halves between sheets of plastic wrap and pound lightly with a flat mallet without breaking the flesh.
- Step 3
Sprinkle the halves with salt and pepper. Dredge lightly in flour and shake off excess.
- Step 4
Heat the oil in a heavy skillet large enough to hold the chicken pieces. Add the pieces in one layer and cook over high heat about 45 seconds or until golden brown on one side. Turn and cook about 30 seconds on the other side.
- Step 5
Heat the butter in another large skillet and add the chicken pieces after they are cooked.
- Step 6
Pour the Marsala over the chicken and turn the pieces in it. Arrange one slice of prosciutto on top of each piece. Cover and cook about one minute.
- Step 7
Spoon equal portions of escarole onto four hot serving plates. Top each with a serving of chicken and prosciutto.
Private Notes
Comments
I didn't pound the chicken and used thin chicken strips instead - it was easy and came out great. I have also tried doing this without the prosciutto and using sautéed mushrooms instead.
Spectacular! Make plenty, as leftovers are even better, and please…make the escarole! I added some mushrooms and briny olives because, mushrooms and olives! They really played well with the smooth flavors of the escarole and chicken. Super easy, as I made the escarole ahead of time, and it warmed up perfectly when the chicken and sauce were poured over.
Really good! I was trying to riff on a recently closed restaurant’s saltimboca, and think I got it quite close. I am sure this recipe is quite good as is, but I needed it to be more. Fried sage in the butter, then added baby shiitakes and briny olives. Next time, I’ll use vermouth chix broth in place of Marsala (not a big Marsala fan), maybe a squeeze of lemon at the end. And be sure to serve with fresh, hot bread to soak the sauce!
Call me crazy but I think you're going to need more than 45 seconds on the first side and 30 seconds on the other. I feel like there's a step missing.
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