Tip : Saltimbocca can be made with skinless, boneless chicken thighs, skinless boneless chicken breast or with veal scallopini. I find that skin on chicken thighs, even though you may need to remove the bone, will make the best dish.
Ingredients
- 1/2 cup all-purpose flour
- 4 chicken thighs
- 4 slices prosciutto
- 1 cup arugula or fresh baby spinach
- 4 tbsp olive oil
- 4 shallots peeled and sliced
- 5-6 cloves garlic peeled and sliced
- 1/2 lb mushrooms cremini, white or porcini, sliced
- 1 cup sweet marsala wine
- 1/2 cup chicken stock
- 2 tbsp unsalted butter
- 1/4 cup parsley chopped
- kosher salt and black pepper
Instructions
- Gather all ingredients before starting recipe.
- Pour flour onto a plate.
- Slightly pound chicken thighs, skin side down, to 1/2" to 1/4" thickness. Season with kosher salt and pepper to taste.
- Lay 1 slice of prosciutto on each piece of chicken and top the prosciutto with chopped arugula or fresh baby spinach.
- Fold each chicken thigh in half like a book, then dredge each piece in flour.
- Pour 4 tablespoon of olive oil in a large skillet and heat over high heat.
- Add chicken and sauté until deeply golden brown, both sides, between 5-6 minutes per side. Remove chicken to a plate and reserve.
- Reduce heat the medium low and add sliced garlic, shallots and mushrooms to pan and sauté until the mushrooms have sweated, about 3-4 minutes,
- Add the Marsala Wine and turn up heat to medium high and simmer until the wine is reduced by a quarter, 3-4 minutes.
- Add the chicken stock, swirl in butter and chopped parsley and return chicken to pan to heat through.