When it comes to Italian deliciousness, chicken saltimbocca lives up to its name. It literally means explodes in your mouth and this flavorful chicken dish will not disappoint!
– Boneless Chicken Breast – Prosciutto – Fontina cheese – Mushrooms – Baby Spinach – Sweet Marsala – Chicken Stock – Unsalted Butter – Flour – Heavy cream – Ground Sage – Black Pepper
The first step is to lightly coat the chicken breasts in flour seasoned with sea salt and black pepper. Add olive oil to a hot pan and saute the breasts.
When the mushrooms are fully cooked and both sides of the chicken have been seared, move the pan off the heat and add the Marsala.
The next step is adding the chicken stock and cream to the pan. Simmer over medium heat for 2-3 minutes. The sauce will begin to thicken.
While the sauce is reducing, saute (or steam) the spinach in another pan.
The next step is to add the beurre manie (softened butter rolled in flour). This will help thicken the sauce.
Once the sauce has thickened, turn the heat down to low and top each chicken breast with two very thin slices of prosciutto and shredded (or sliced) Fontina cheese.