Chicken Saltimbocca

2 boneless, skinless chicken breast halves (6-8 oz each)
2 tbsp olive oil
8 oz button mushrooms, halved (quartered if large)
1/2 cup sweet marsala
1/2 cup beef broth
2 oz prosciutto, chopped
2 tbsp chopped fresh sage
2 tbsp unsalted butter
Salt and pepper

Slice chicken breasts in half lengthwise. Place pieces, one at a time, in a resealable bag, then pound with a meat mallet until ¼” thick. Season both sides of the breasts with salt and pepper. Sauté 2 pieces of chicken in oil in a sauté pan over medium-high heat until browned, 3-5 minutes. Turn and cook 2 more minutes, then transfer to a plate and tent with foil to keep warm. Sauté remaining chicken in the same manner. Cook mushrooms in the sauté pan over high heat, 5 minutes, or until beginning to brown. Add additional oil as needed to prevent burning. Deglaze with marsala, scraping up any browned bits, then add broth and bring to a boil. Simmer until liquid is reduced by half, 5 minutes. Off heat, stir in prosciutto, sage, and butter until butter melts. Season with salt and pepper.


Number of Servings: 2

Recipe submitted by SparkPeople user KSUTT13.