Real Recipes From Real Home Cooks ®

chicken marsala saltimbocca

Recipe by
barbara lentz
beulah, MI

The chicken stays so juicy wrapped with the Prosciutto. The sauce is so savory and decadent.

yield 2 -4
prep time 10 Min
cook time 20 Min
method Stove Top

Ingredients For chicken marsala saltimbocca

  • 1 c
  • salt and pepper
  • 1 tsp
    ground sage
  • 4
    boneless skinless chicken thighs
  • 4 slice
  • 4 Tbsp
    olive oil
  • 4 sm
  • 4 clove
    garlic minced
  • 1 lb
    cremini mushrooms sliced
  • 1 c
    chicken stock
  • 1 c
    marsala wine
  • 2 Tbsp
  • 1/2 c
    parsley chopped

How To Make chicken marsala saltimbocca

  • 1
    Place 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.
  • 2
    Place 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.
  • 3
    Add 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.
  • 4
    Remove the chicken from the oven. Serve the chicken with the sauce over top and garnished with parsley

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