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Chicken Saitimbocca with Marsala Sauce




Source of Recipe


Internet


List of Ingredients




2 ea prosciutto, thin slices
4 ea chicken breast, skinless
1 tsp
1 tsp Salt
4 ea loosely packed basil leaves, large leaves
2 tbsp olive oil
3 tbsp All-purpose flour, as needed
3/4 lb pasta
1 ea shallots, minced
2 cup wild mushrooms, sliced thin
1/2 cup dry marsala
1/2 cup broth
1/4 cup whole milk
1 tbsp Flat-leaf parsley, chopped
This recipe serves: 4 Estimated time: 40 min


Recipe



1. preheat oven to 350° degrees f (175° degrees c), cut prosciutto slices in half lengthwise. Season chicken breasts with half of the salt and pepper. Place a basil leaf in the center of a proscuitto strip. Lay chicken breast over basil and proscuitto and wrap the proscuitto around the chicken breast.

2. put salted water on to boll for paste. Heat a large saute pan over medium heat. Add all and heat 2 minutes. Dust chicken with flour and saute until golden, approximately 4-5 minutes per side.

3. remove chicken to a holding tray to collect any juices. Transfer to the oven to finish cooking and completely white throughout. Cook pasta until al dente, approximately 8-10 minutes.

4. add shallots to remaining oil and cook until softened, about 30 seconds. Add mushrooms and cook until soft, about 2-3 minutes more. Add marsala and broth to the pan and simmer until reduced by half. Add milk and adjust seasoning with remaining salt and pepper. Stir in parsley.

5. toss cooked pasta, with warm mushroom sauce. Create a bed of mushroom pasta on each plate- place a chicken breast (with basil-side facing up) on top of the pasta. Serve.