Saturday, January 12, 2013

Chicken Saltimbocca for two

 Since moving to the city, my husband and I are doing a lot more walking. The other day we were walking on the street and I realized we weren't "together". So I quickly fixed that by grabbing his arm and linking my hand in his. I was praised with a kiss and a smile. It is amazing how a small gesture of affection can change the outcome of a day.
Romantic tip: Next time you're walking together, grab your love's hand or walk arm-and-arm.
Chicken Saltimbocca is one of my all time favorite dishes. I love the combination of flavors. I hope you enjoy this great recipe for two! 
Chicken Saltimbocca for two
1/4 cup All purpose flour 
1/4 tsp salt
1/8 tsp pepper
1 boneless chicken breasts
2 slices of prosciutto
3 oz. fontina cheese shredded
8 oz. sliced mushrooms
6 oz spinach
6 oz sweet marsala
6 ounces chicken stock
2 tbsp. unsalted butter
2 tbsp. all purpose flour
splash of heavy cream or half and half
pinch of ground sage
pinch of black pepper
Olive oil 

Cut Chicken breast into two pieces.
Pound chicken breasts with the flat side of a meat hammer and cut into servings pieces.

 In a large ziplock bag add 1/4 cup flour, salt and pepper. Add Chicken and shake to fully dredge chicken.

Place floured breasts in a large saute pan with 2 TBSP olive oil and saute.

Cook chicken 5 minutes on each side and remove from the pan.

 Add 1 TBSP olive oil to the pan and add in the sliced mushrooms and saute until soft

Add all but 2 ounces of marsala wine wine to pan to deglaze the pan, allow alcohol to cook off for a minute then add the chicken stock, pinch of sage, pinch of black pepper and place chicken breasts back into the pan.

Reduce heat and continue to cook while sauce is reducing. Once sauce has started to reduce add in cream and mix well.

Take the butter and coat it in flour, then add to the sauce. As the sauce begins to thicken remove from the heat.

Place chicken breast in a baking dish and top with a slice of proscuitto and the shredded fontina cheese. Place in a 350 degree oven for about 15 minutes or until the cheese has melted.

In another saute pan add in a little olive oil and the baby spinach, saute until completely cooked and set aside (make sure you drain off any extra oil)

3 minutes before the chicken breasts are done, start to slowly reheat the marsala sauce and spinach. At this time add in the remaining Marsala wine

On a serving platter or individual plates set up the dish...Sauteed spinach, chicken breast then top with mushrooms and marsala sauce.

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