Photo: Chicken "Saltimbocca": Saltimbocca di Pollo Recipe
Ingredients
- 1 cup all purpose flour
- Salt and pepper
- 4 (8-ounce) chicken breasts
- 4 large slices prosciutto
- 4 large sage leaves, plus 20 smaller leaves
- 2 cups plus 4 tablespoons extra-virgin olive oil
- 4 shallots, thinly sliced
- 1/2 pound oyster mushrooms, sliced into 1/4-inch pieces
- 1 cup Marsala wine
- 1/2 cup chicken stock
- 2 tablespoons butter
- 1 bunch Italian parsley, chopped to yield 1/4 cup
Directions
Season the flour with salt and pepper.
With a meat mallet, pound the chicken breasts to 1/4-inch thickness. Season each breast with salt and pepper and lay 1 sage leaf on each breast. Lay 1 slice prosciutto over each piece and fold in half like a book. Secure the two sides with a toothpick and dredge each breast in the seasoned flour.
In a heavy-bottomed pot with high sides, heat the 2 cups olive oil to 375 degrees. Make sure that you have a slotted spoon or spider close by. Working in a few batches, fry the leaves in the oil, removing with the slotted spoon after 30 seconds. Season with salt, set on a plate lined with paper towels to drain, and set aside.
In a 12 to 14-inch saute pan, heat the remaining olive oil until smoking. Add the chicken and saute until golden brown on both sides. Add the shallots and mushrooms and cook until the mushrooms have sweated, about 5 to 6 minutes. Add the Marsala and chicken stock and cook over high heat until reduce by half. Swirl the butter into the pan, add the parsley and serve on 4 warmed dinner plates, topped with the fried sage leaves.
Review This Recipe
You must be logged in to review this recipe.
or Sign Up to Review
Newest Ratings and Reviews
Read all 31 reviews
By camohn
New Providence,PA
on November 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
Out of habit whenever I do a flattened chicken dish I sprinkle the breast with salt and pepper. That was my mistake as that plus the prosciutto was a little too salty. Next time I will remember not to do that. I did not do the fried sage leaves (I have a sage plant too...but it is winter and dormant now/has no leaves left so I just added a little dried sage to the flour dredge instead. Adults loved it, kids not so much.
By dontcallmecass
New Jersey
on March 08, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
This was so good! I added baby leaf spinach between each breast and I also added some with the chicken stock/marsala and it was a nice tough to the dish. I liked the sage, but it was a lot of work and I think it would taste great without it as well. Next time I am going to ommit the sage and just use spinach instead.
By Spldaycook
Jacksonville, FL
on February 20, 2012
Flag
Flag This Review?
Please provide the reason why you think this review is inappropriate.
or Cancel
I love this in the Marsala. So good. The fried sage was a nice special touch I thought but everyone hardly noticed because they were so happily devouring the dish. Served with a simple salad with a great Balsamic vinaigrette and some roasted rosemary garlic celebration potatoes. Plus I got to introduce my friends to the Negroni cocktail with a bruschetta app? Let's just say it was a perfect meal for a special day.
Read all 31 reviews