Chicken Saltimbocca

Heat a couple of teaspoons of olive oil in a large pan. Sautee the pieces until golden brown and then remove.

Use whatever mushrooms you have available. I used these shitakes on the left. Slice the mushrooms while the chicken is browning.

You are supposed to use chicken breasts for this, but I used chicken tenders instead, which are cut from the breast.

Pound the breasts out with a mallet until they are about a quarter of an inch thick.

Salt and pepper.

Lay a slice of good proscuitto across each of the breasts. Add a sage leaf on top of the ham.

Fold the pieces in half and pin the sides
together with a toothpick. Dredge each piece in flour.

Drink wine.















Heat a couple of teaspoons of olive oil in a large pan. Sautee the pieces until golden brown and then remove.

Use whatever mushrooms you have available. I used the shitakes below. Slice the mushrooms while the chicken is browning.

Drink wine.

I made an appetizer beforehand with some mozzarella, tomato, shaved parmagiano, olive oil and balsamic vinegar. (I forgot the basil.)

Add the mushrooms to the same pan along with a chopped shallot and sautee for a few minutes.

Add one cup of Marsala wine to the mushrooms. I used Malbec, because I have never found any Marsala wine.

Drink whatever wine you have.
















Add the chicken pieces back to the pan simmer until reduced to about half. Stir in a couple of tablespoons of butter after the liquid reduces.

I almost forgot...the first thing you do is fry some sage leaves in a little oil and set aside for later, don't eat them all before the chicken is finished.

Garnish the chicken with the sage leafs and shaved parm.