Recipe courtesy of Mario Batali
Show: Molto Mario
Episode: Lazio & Roma I
Print
Total:
45 min
Active:
15 min
Yield:
4 servings

Ingredients

  • 4 chicken breasts
  • 4 large sage leaves
  • 4 large slices prosciutto
  • Flour
  • Salt and pepper
  • 4 tablespoons virgin olive oil
  • 4 shallots, thinly sliced
  • 1/2 pound oyster mushrooms, sliced into 1/4-inch pieces
  • 1 cup Marsala wine
  • 1/2 cup chicken stock
  • 2 tablespoons butter

Directions

Lightly pound the chicken breasts to 1/4-inch thick. Season with salt and pepper and lay a sage leaf on each breast. Lay 1 slice prosciutto over each and fold in half like a book. Secure the two sides with a toothpick and dredge whole piece in flour seasoned with salt and pepper. In a 12 to 14-inch saute pan, heat oil until just smoking. Add chicken and saute until golden brown on both sides. Add shallots and mushrooms and cook until mushrooms have sweated, about 5 to 6 minutes. Add marsala and chicken stock and cook over high heat until reduced by half. Swirl in butter and serve.

Trending Videos 6 Videos

Step-by-step photos

Steak Essentials 03:26

Everything you need to know to select and grill a perfect steak.

Similar Topics:

IDEAS YOU'LL LOVE

Chicken Saltimbocca

Recipe courtesy of Lou Diamond Phillips

Chicken Saltimbocca

Recipe courtesy of Giada De Laurentiis

Stuffed Chicken Saltimbocca with Arugula and Tomato Salad

Recipe courtesy of Rachael Ray

Veal Saltimbocca

Saltimbocca Spiedini

Recipe courtesy of Debi Mazar and Gabriele Corcos

Veal Saltimbocca

Recipe courtesy of Christini's Ristorante Italiano

Veal Saltimbocca

Recipe courtesy of Emeril Lagasse

Roasted Veal Tenderloin "Saltimbocca"

Recipe courtesy of Frank Bonanno

On TV

So Much Pretty Food Here