CHICKEN MARSALA SALTIMBOCCA

Chicken Marsala Saltimbocca image

Provided by barbara lentz @blentz8

Categories Chicken

Number Of Ingredients 13

Previous Next

1 cup(s) flour
salt and pepper
1 teaspoon(s) ground sage
4 boneless skinless chicken thighs
4 slice(s) prosciutto
4 tablespoon(s) olive oil
4 small shallots
4 clove(s) garlic minced
1 pound(s) cremini mushrooms sliced
1 cup(s) chicken stock
1 cup(s) marsala wine
2 tablespoon(s) butter
1/2 cup(s) parsley chopped

Steps:

Place the flour in a shallow dish. Add salt, pepper and ground sage. Set aside. Pound the chicken thighs to make them more uniform in thickness. Wrap the chicken thighs with Prosciutto slices. Preheat oven 350 degrees.
Place two tbsp. in skillet. When it starts to smoke dredge the chicken in the flour mixture then into the pan. Brown the chicken on both sides until the Prosciutto begins to get crisp. Transfer the chicken to a baking dish and transfer to oven.
Add the remaining oil to the pan and then add the shallots and mushrooms and cook until mushrooms have gave up their moisture. Add the garlic and saute 1 minute. Add the chicken stock and Marsala Wine and bring to a boil. Let cook until reduced by half. Stir in the butter until melted and glossy.
Remove the chicken from the oven. Serve the chicken with the sauce over top and garnished with parsley