Easy Chicken Saltimbocca
This flavorful chicken dish features tender cutlets seasoned with sage and topped with fontina cheese and prosciutto. A Marsala sauce with shallots adds a savory finish to this delicious entree.
— Constant Cookbook
Ingredients
- 4 boneless, skinless chicken breasts halves, about 1 1/2 lb. total
- Salt and freshly ground pepper, to taste
- 2 Tbs. fresh sage, chopped
- 4 Tbs. (1/2 stick) unsalted butter
- 8 thin slices fontina cheese, about 3 oz. total
- 4 large thin slices prosciutto or boiled ham, cut in half, about 2 oz. total
- 2 shallots, minced
- 1/2 cup Marsala or chicken broth
- 1/2 lemon
Instructions
- <b>Prepare the chicken</b>
- Preheat a broiler.
- Using a sharp knife, cut each chicken breast in half lengthwise to make 8 pieces total. Place 1 piece between 2 sheets of waxed paper. Using a meat pounder or the flat bottom of a heavy pan, lightly pound the chicken until it is about 1/4 inch thick. Repeat with the remaining pieces. Season the chicken generously with salt and pepper, then sprinkle with the sage, patting firmly so it adheres to the meat.
- <b>Cook the chicken</b>
- In a large fry pan (or 2 medium pans) over medium-high heat, melt 3 Tbs. of the butter. Add the chicken and cook until golden underneath, 2 to 3 minutes. Turn the chicken over and cook until just opaque throughout, about 3 minutes more. Top each piece with 1 cheese slice and 1 prosciutto slice. Transfer the chicken to a baking sheet and place under the broiler to melt the cheese and crisp the prosciutto, about 1 minute.
- <b>Make the sauce</b>
- While the chicken is in the oven, add the remaining 1 Tbs. butter to the pan(s). Add the shallots and saut&#233; until softened, about 1 minute. Add the Marsala and cook, stirring to scrape up the browned bits from the pan bottom, until the sauce is slightly reduced, 1 to 2 minutes. Squeeze in about 1 tsp. lemon juice and stir. Divide the chicken among individual plates, spoon the sauce and shallots over the chicken, and serve immediately. Serves 4 to 6.
- Adapted from Williams-Sonoma Food Made Fast Series, <i>Simple Suppers,</i> by Melanie Barnard (Oxmoor House, 2007).
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