Hello!
Well, here’s my own spin on Chicken Saltimbocca. I know what you’re probably thinking. This isn’t Chicken Saltimbocca. Well, it is and it isn’t. Obviously the Provolone, mushrooms, and Marsala Wine are not in the traditional recipe. I sort of meshed Chicken Saltimbocca with Chicken Marsala and Chicken Parm.
I have no idea what I would call that, so let’s just leave it as a “new twist” on the original recipe. I thought it would be fun to take it to the next level.
I know it’s not exactly the traditional way to make this recipe, but I think it’s definitely worth a try. We love it!
I just had it in my head the one day to whip this recipe up in a whole new way, and I’m really glad I did. I’ve even made this for dinner guests, and they went bananas over it. Oh, speaking of bananas, I should really put my banana bread recipe on here next…
I’m getting off topic. Anyway, this is a great dish if you have company coming, or if you’d like to change up the typical Sunday dinner.
I hope you enjoy!
Ingredients:
- 6 chicken breasts, halved and pounded
- 15 oz sliced baby Bella mushrooms
- 1 sweet onion, diced
- 1 cup of Marsala Wine
- 1 cup of Chicken Stock
- 12 slices Provolone
- 12 slices of Prosciutto
- Olive Oil
- 1 cup Flour
- 1/2 bulb of Garlic, roughly chopped (We love garlic. You can choose to use less if you aren’t a big fan of it.)
- 1 tsp of Garlic Powder
- 2 Tbsp butter
- 12 Sage leaves
- 1/2 tsp Pepper
- Toothpicks
- Scissors
Directions:
- Prep the chicken breasts by halving them and pounding them with a meat tenderizer.
- Place a sage leaf on each chicken breast. Place a piece of prosciutto on top of each sage leaf across the entire chicken breasts. Pin the sage leaf and prosciutto to the chicken with a toothpick.
- Place 1 cup of flour in bowl and add 1/2 tsp of pepper and 1 tsp of garlic powder.
- Lightly dredge each piece of chicken in flour on both sides, then set aside on a separate plate.
- Add approximately 2 Tbsp of Extra Virgin Olive Oil and 1 Tbsp of butter to a large pan and heat on medium.
- When the oil is hot, add chicken to the pan, prosciutto side down first. Cook each side until done then remove and set aside in a deep glass baking dish. Add any extra Olive Oil or butter to the pan, if needed, as you cook the chickens.
- At this point you will want to preheat the oven to 350 degrees F’.
- Remove the toothpicks from the chicken breasts. *I find it’s easy to do this with a scissor. Simply grab one end of the toothpick with a scissor and slide the toothpick out. It’s easier to grab and you won’t burn yourself just in case the chicken is still hot.
- Add the diced onion and sliced baby Bella mushrooms to the pan, and sauté. Cook until the mushrooms and onions are almost browning.
- Add the chopped garlic to the pan. Stir to incorporate.
- Add the 1 cup of Marsala Wine and 1 cup of Chicken Stock to the pan, and stir until it begins to thicken and the wine cooks out. Add any additional salt or pepper, if needed. Just remember the prosciutto will also have salt in it.
- Ladle the Marsala concoction into the glass baking dish with the chicken in it.
- Cover each piece of chicken with a slice of provolone.
- Bake in the oven until the cheese is just melted.
- Remove from the oven and serve with your choice of pasta and top with Pecorino Romano.
See Photos below with Step By Step Directions:
- Prep the chicken breasts by halving them and pounding them with a meat tenderizer.
- Place a sage leaf on each chicken breast. Place a piece of prosciutto on top of each sage leaf across the entire chicken breasts. Pin the sage leaf and prosciutto to the chicken with a toothpick.
- Place 1 cup of flour in bowl and add 1/2 tsp of pepper and 1 tsp of garlic powder.
- Lightly dredge each piece of chicken in flour on both sides, then set aside on a separate plate.
- Add approximately 2 Tbsp of Extra Virgin Olive Oil and 1 Tbsp of butter to a large pan and heat on medium.
- When the oil is hot, add chicken to the pan, prosciutto side down first. Cook each side until done then remove and set aside in a deep glass baking dish. Add any extra Olive Oil or butter to the pan, if needed, as you cook the chickens.
- At this point you will want to preheat the oven to 350 degrees F’.
- Remove the toothpicks from the chicken breasts. *I find it’s easy to do this with a scissor. Simply grab one end of the toothpick with a scissor and slide the toothpick out. It’s easier to grab and you won’t burn yourself just in case the chicken is still hot.
- Add the diced onion and sliced baby Bella mushrooms to the pan, and sauté. Cook until the mushrooms and onions are almost browning.
- Add the chopped garlic to the pan. Stir to incorporate.
- Add the 1 cup of Marsala Wine and 1 cup of Chicken Stock to the pan, and stir until it begins to thicken and the wine cooks out. Add any additional salt or pepper, if needed. Just remember the prosciutto will also have salt in it.
- Ladle the Marsala concoction into the glass baking dish with the chicken in it.
- Cover each piece of chicken with a slice of provolone.
- Bake in the oven until the cheese is just melted.
- Remove from the oven and serve with your choice of pasta and top with Pecorino Romano.
Enjoy!
