Weeknight Chicken Saltimbocca
This Weeknight Chicken Saltimbocca is a quick and easy recipe for the busiest of home cooks. The literal translation of this Italian classic meal is "jumps in the mouth." After one bite of this delicious dish, I guarantee you'll see why.
Servings 4 people
- 1 lb skinless, boneless chicken thigh fillets*
- salt and pepper
- 2 tbsp olive oil, plus more as needed
- 8 oz button mushrooms, halved (quartered if large)
- 1/2 cup marsala, dry**
- 1/2 cup beef broth
- 3 oz prosciutto, chopped
- 2 tbsp chopped fresh sage
- 2 tbsp butter
Pat chicken thighs dry with paper towels and season with salt and pepper. Let chicken come to room temperature (about 30 minutes).
Saute the chicken thighs in oil in a 12' saute pan over medium-high heat until brown (about 5 minutes). Turn and cook another 3 minutes or until cooked all the way through. Transfer to a plate and keep warm.
Cook mushrooms in the same saute pan over high heat, 5 minutes, or until beginning to brown. Add additional oil if needed to prevent burning.
Deglaze with the marsala, making sure to scrape up all of the brown bits. Add broth and bring to a boil. Continue to simmer until liquid is reduced by half, about 8 minutes.
Remove the pan from the heat and stir in prosciutto, sage and butter until the butter melts.
*I know lots will ask if you can substitute chicken breasts for thighs and the short answer is yes you can, but it will NOT taste as good. In fact, the chicken breasts will likely be dry and flavorless. If you still insist on using breasts you will need to pound them with a meat a mallet until they are about 1/4" thick in order for them to cook quickly enough.
**See information about Marsala substitutes in the body of the post.
Calories: 366kcal | Carbohydrates: 2.6g | Protein: 29.7g | Fat: 26.1g | Saturated Fat: 8.8g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.4g | Cholesterol: 142.1mg | Sodium: 572.2mg | Potassium: 250.1mg | Fiber: 1.2g | Sugar: 0.7g | Vitamin A: 6IU | Vitamin C: 2.2mg | Calcium: 1.8mg | Iron: 10.4mg