I had planned on making a regular chicken marsala for dinner but we got 65 degree weather for the first time this spring so I had to open the grill and thought hmmmm...why not make the sauce as I would with a regular marsala and then add the grilled chicken! It was FANTASTIC! This turned out to be more of a deconstructed saltimbocca. LOVED IT!
1Season the chicken with salt, pepper, granulated garlic, and ground sage and set a side.
2In a deep saute pan melt a bit of butter and a bit of olive oil.on low heat and add the onions. Saute for several minutes. Add the garlic, proscuitto, diced sage. Cook for a few minutes
3Add a bit more butter and olive oil and add the mushrooms.Combine and mix until the mushrooms are getting a nice color. pinch of salt and pepper
4Add a bit of flour at at time to the pan. You want it to thicken the sauce but not to become a thick sauce so I just dusted the top of the mixture and stirred. Combine and cook for a few minutes and add the stock and wine
5While the sauce is simmering go light the grill or grill pan. And put a pot of water on to boil.
6Cook the chicken at a 10 and 2 angle on the grill to get the great grill marks. Remove the chicken when cooked and add it to the sauce. Simmer Flip the chicken in the sauce and remove when the pasta is done.
7I also remove some sauce and mushrooms and set a side to top the dish. Drain the pasta and add it to the sauce and cook to marry the sauce and pasta
8Slice the chicken. Put the pasta on the bottom and the chicken on the sauce top with sauce and parsley! I also added some pecorino romano cheese! Delish!