Chicken Saltimbocca

I've had chicken saltimbocca several times in my life. Each time it's been presented a bit different. Sometimes the ham and sage are tucked into the chicken breast, sometimes they are layered on top.  Regardless it's always been delicious.

This recipe is quick, simple, and just the way I like my chicken dishes.  It's got great flavor and the marsala wine adds to the complexity of that flavor - I think.

Its a quick weeknight meal that can be paired with any veggies and some type of pasta. I made it with French green beans mixed with pesto (I know - amazing right? It wasn't my idea - I read it in a cookbook and thought "How have I never thought of that?") and mashed potatoes. 

I actually followed this recipe too. It's that good.

Chicken Saltimbocca
Recipe from WW Take out Tonight
Serves 4

• 2 boneless, skinless chicken breasts
• Salt and Pepper
• 2T olive oil
• 8 oz button mushrooms, quartered
• 1/2 c dry Marsala
• 1/2 c low sodium chicken broth
• 2 oz prosciutto, chopped (about 1/2 cup)
• 2T chopped fresh sage (you HAVE to use fresh sage. It really makes the flavor pop)
• 2T unsalted butter

Slice chicken breasts in half lengthwise (basically butterflying them). Pound each piece with a meat mallet until 1/4 inch thick; season with salt and pepper.

Sauté 2 breasts pieces in oil in large sauté pan over medium-high heat until browned, 3-5 minutes. Turn and cook 2 more minutes more. Transfer to a plate. Sauté remaining chicken in the same way; keep warm.

Sauté mushrooms in the same pan over high heat until starting to brown, about 5 minutes. Add more oil if needed.

Deglaze the pan with marsala, scraping up any browned bits on the bottom. Add broth and bring to a boil. Simmer until liquid is reduced by half, about 5 minutes.

Off heat, stir in prosciutto, sage and butter until butter melts. Season with salt and pepper. To serve, spoon sauce over warm chicken breasts.