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Chicken saltimbocca is simple to make. If you like chicken marsala, you’ll like this too.
Do you have any chicken breasts in the freezer? If you do, you are lucky because for some reason, chicken is a hot commodity with all of us stay-at-homes who need to shop.
But if you’re lucky enough to have some–heck even thighs will do–this is a recipe where two chicken breasts will serve four people. That really helps if you’re trying to stretch your food budget during this difficult time.
This also lends itself to substitutions. Chicken saltimbocca is pretty much the same as chicken marsala, but for a couple of different ingredients.
Don’t Have Prosciutto?
Well, I don’t imagine too many people have that on hand. At least I don’t. It’s something I had to buy specifically to make this back when I did.
In this case, ham is a pretty good substitute. Prosciutto, also known as Parma Ham in UK, is just that–ham. However it is dry and not wet. Basically I find it to be more of a seasoning, much like anchovies. It’s very salty and if I eat it plain, all I can taste is salt, so use it sparingly.
In a pinch, crispy crumbled bacon will do. But if you don’t have any of these things, then leave it out. Trust me, it will still taste good.
The Other Stuff
Any recipe for this calls for fresh sage. If you have a windowsill garden and grow it, you’re all set. But if you don’t, use about 1/2 teaspoon of ground sage from the jar. Start with a small amount because sage is strong and overpowering. Too much will ruin the dish.
I always prefer to use fresh mushrooms, but nowadays, getting groceries is like fighting on the battlefield so if you have canned, then by all means use them. And yes, you can use stems and pieces if you don’t have button mushrooms.
Lastly, the wine. No marsala? No problem. Just substitute a sweetish white like moscato, a rose or white zinfandel.
- 2 boneless skinless chicken breast halves large size
- 1 tbs olive oil
- 8 oz button mushrooms
- 1/2 cup marsala wine
- 1/2 cup beef stock
- 2 oz prosciutto optional but nice if you have it
- 2 tbs fresh sage chopped
- 2 tbs unsalted butter
- Slice chicken breasts in half lengthwise. Place each piece between plastic wrap or wax paper and pound with a mallet until it’s 1/3-inch thick. Season with a bit of salt and pepper.
- Saute 2 pieces at a time in the oil in a skillet over medium-high heat until browned, about 3-5 minutes. Turn and cook an additional 2 minutes. Transfer to a plate and tent with foil to keep warm. Repeat with remaining chicken.
- Cook the mushrooms in the same pan over high heat—about 5 minutes or until they start to brown. Add additional oil if necessary to prevent scorching.
- Deglaze the pan with the marsala wine and bring to a boil. Simmer until liquid is reduced by half-about 5 minutes.
- Remove from heat and add the prosciutto, sage and butter. Add any additional salt and pepper at this time.
- Pour sauce over chicken and serve.