The first thing I did when she shared the recipe was look up what the heck “saltimbocca” was. From Wikipedia:
Saltimbocca (also saltinbocca) (Italian: jumps in the mouth) is a dish (popular in southern Switzerland, Italy, Spain and Greece) made of veal lined or topped with prosciutto and sage; marinated in wine, oil or saltwater depending on the region or one’s own taste. This dish is also occasionally topped with capers depending on individual taste.
The second thing I did was look up chicken Marsala recipes to see what the difference is between the two. Chicken Marsala you dredge the chicken in flour, chicken saltimbocca you do not. You also do not usually have prosciutto in a chicken Marsala. I prefer the saltimbocca version personally.
I didn’t have any prosciutto on hand so I used some bacon I had, but it tastes better with prosciutto. And use a light hand when measuring the sage.
- 2 boneless skinless chicken breasts, butterflied in half to make 4 pieces
- 1 tablespoons extra virgin olive oil
- 8 ounces button or crimini mushrooms, halved or quartered (or I just bought them pre-sliced so I didn’t have to wash or cut!)
- 1 cup dry Marsala wine
- 1 cup low-sodium chicken broth
- 3 ounces proscuitto, chopped
- 2 tablespoons chopped fresh sage leaves
- 3 tablespoons unsalted butter
- Salt & pepper, to taste
- Butterfly chicken breasts. Place in a Ziploc freezer bag and pound each side with a meat mallet until uniform thickness. Season with salt and pepper. Saute chicken in olive oil in large skillet over medium-high heat until browned on both sides. Remove from pan and set aside.
- Saute mushrooms in same pan over high heat until they start browning; season with a little salt and pepper. Add in proscuitto and brown.
- Deglaze with Marsala wine, scrapping up any brown bits. Reduce by 1/4. Add broth and simmer liquid until reduced by 1/2, about 5 minutes. Add the chicken the last two minutes.
- Off heat, stir in sage and butter.
- Serve over pasta.