Williams-Sonoma Chicken Saltimocca |
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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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I have used provalone cheese instead of fontina. It is a quick and delicious dish. Ingredients:
4 chicken breasts, skinless, boneless |
salt & freshly ground black pepper |
2 tablespoons fresh sage |
4 tablespoons unsalted butter |
8 slices fontina cheese, thin slices |
4 slices prosciutto or 4 boiled ham, large thin slices |
2 shallots, minced |
1/2 cup marsala or 1/2 cup chicken broth |
1/2 lemon |
Directions:
1. Preheat broiler (grill), cut each chicken breast in half lengthwise to make 8 pieces total. Place each piece of chicken between 2 sheets of plastic wrap and lightly pound with a meat mallet or the bottom of a heavy pan to an even thickness of about 1/4 inch. Season the chicken with salt and pepper, then sprinkle with sage.
2. In a large frying pan over medium-high heat, melt 3 tablespoons of butter. Add the chicken and cook until golden, 2-3 minutes. Turn and cook until just opaque throughout, about 3 minutes. Top each piece with 1 cheese slice and 1 prosciutto slice. Transfer to a baking sheet and cook under the broiler to melt the cheese, about 1 minute.
3. Add the remaining 1 tablespoon butter to the pan. Add the shallots and saute until softened, about 1 minute. Add the marsala and cook, stirring to scrape up the browned bits on the pan bottom, until the sauce is slightly reduced, 1-2 minutes. Squeeze in 1 teaspoon lemon juice and stir to blend. Transfer the chicken to plates, top with the shallot sauce and serve.
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