chicken marsala saltimbocca
The chicken stays so juicy wrapped with the Prosciutto. The sauce is so savory and decadent.
prep time
10 Min
cook time
20 Min
method
Stove Top
yield
2-4 serving(s)
Ingredients
- 1 cup flour
- salt and pepper
- 1 teaspoon ground sage
- 4 boneless skinless chicken thighs
- 4 slices prosciutto
- 4 tablespoons olive oil
- 4 small shallots
- 4 cloves garlic minced
- 1 pound cremini mushrooms sliced
- 1 cup chicken stock
- 1 cup marsala wine
- 2 tablespoons butter
- 1/2 cup parsley chopped
How To Make chicken marsala saltimbocca
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Step 1Place the flour in a shallow dish. Add salt, pepper and ground sage. Set aside. Pound the chicken thighs to make them more uniform in thickness. Wrap the chicken thighs with Prosciutto slices. Preheat oven 350 degrees.
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Step 2Place two tbsp. in skillet. When it starts to smoke dredge the chicken in the flour mixture then into the pan. Brown the chicken on both sides until the Prosciutto begins to get crisp. Transfer the chicken to a baking dish and transfer to oven.
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Step 3Add the remaining oil to the pan and then add the shallots and mushrooms and cook until mushrooms have gave up their moisture. Add the garlic and saute 1 minute. Add the chicken stock and Marsala Wine and bring to a boil. Let cook until reduced by half. Stir in the butter until melted and glossy.
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Step 4Remove the chicken from the oven. Serve the chicken with the sauce over top and garnished with parsley
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