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Chicken Saltimbocca w/Spinach Pappardelle

Source of Recipe

www.dayrecipe.com


List of Ingredients

2 boneless skinless chicken breast halves (6-8oz each)
2 tablespoons olive oil
8 ounces button mushrooms , halved (quartered if large)
1/2 cup sweet marsala wine
1/2 cup beef broth
2 ounces prosciutto , chopped
2 tablespoons chopped fresh sage
2 tablespoons unsalted butter
spinach pappardelle pasta
8 ounces dry pappardelle noodles (or any wide egg noodles)
3 cups baby spinach
1/4 cup parmesan cheese , shredded
1 tablespoon unsalted butter
salt & pepper



Recipe

Pound chicken as thin as possible.Sauté 2 pieces of chicken in oil in a large 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, about 5 minutes.

Off heat, stir in prosciutto, sage, and butter until butter melts.Season with salt and pepper.

---Spinach Pappardelle Instructions---

Bring pot of salted water to a boil for the pappardelle (fettuccine or tagliatelle works good too).

Cook pasta according to package directions.Place spinach, parmesan, and butter in a large bowl. Drain pasta, add to bowl, and toss to coat and wilt spinach.Season with salt and pepper.

Serve with chicken and sauce on top.
SERVES 2