Chicken Saltimbocca (Mario Batali) |
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Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
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Ingredients:
4 chicken breasts |
4 large sage leaves |
4 large slices prosciutto |
flour |
salt and pepper |
4 tablespoons 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 |
Directions:
1. Lightly pound the chicken breasts to 1/4-inch thick. Season with salt and pepper and lay a sage leaf on each breast. Lay 1 slice prosciutto over each and fold in half like a book. Secure the two sides with a toothpick and dredge whole piece in flour seasoned with salt and pepper. In a 12 to 14-inch saute pan, heat oil until just smoking. Add chicken and saute until golden brown on both sides. Add shallots and mushrooms and cook until mushrooms have sweated, about 5 to 6 minutes. Add marsala and chicken stock and cook over high heat until reduced by half. Swirl in butter and serve.
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