Chicken Saltimbocca

Name: Chicken Saltimbocca
Total time: 20 min
Ingredients: 2 small boneless, skinless chicken breasts (5-6 ounces each), tenders removed (see Tip); ¼ teaspoon ground pepper; 2 thin slices prosciutto; 2-4 fresh sage leaves; 1 ½ teaspoons all-purpose flour; 1 tablespoon butter; 2 teaspoons extra-virgin olive oil; ¾ cup dry Marsala

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Total: 20 minutes

Author : Diana Henry

Ingredients

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2 small boneless, skinless chicken breasts (5-6 ounces each), tenders removed (see Tip)¼ teaspoon ground pepper2 thin slices prosciutto2-4 fresh sage leaves1 ½ teaspoons all-purpose flour1 tablespoon butter2 teaspoons extra-virgin olive oil¾ cup dry Marsala

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Instructions

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Step 1

Put chicken breasts between pieces of plastic wrap and, using a rolling pin or the smooth side of a meat mallet, bash them to a thickness of about 1/4 inch, but don't bash so hard that they break up. Season with pepper. Wrap a slice of prosciutto around each chicken escalope and put a sage leaf or two on top. Lightly dust the chicken on both sides with flour.

Step 2

Heat butter and oil in a large skillet over medium heat. Cook the chicken until no longer pink in the middle, about 3 minutes per side. To check if it's done, stick the tip of a sharp knife into it: the juice that runs out should be clear with no trace of pink. Transfer the chicken to a warm platter and cover with foil.

Step 3

Add Marsala to the pan and cook over high heat until thickened and reduced by about half, 3 to 4 minutes. Serve the sauce over the chicken.