Wednesday, February 28, 2007

CHICKEN SALTIMBOCCA With MARSALA SAUCE

Finally Perfect Chicken!

Lately chicken has not been my friend. I have had some problems with getting tender and juicy chicken in certain recipes. But being the trooper that I am, I tried and tried again until I succeeded. This recipe was just what I needed for an ego boost. It was fantastic!

CHICKEN SALTIMBOCCA With MARSALA SAUCE

Recipe by Linda Miranda, a frequent prizewinner in recipe contests

4 whole chicken breasts w/skin, pounded (I used skinless breast halves, butterflied and pounded to 1/4 to 1/8 inch thickness)
4 thin slices prosciutto ham (I used thin slices low sodium deli ham)
4 thin slices fontina cheese (I used about 4 ounces of gorgonzola)
8 fresh sage leaves (or 1 teaspoon dry sage, I used this)
1/2 cup chicken stock (I used low sodium chicken broth)
1/4 cup Marsala wine
1/4 cup (1/2 stick butter), cut into small pieces (I only used 2 tablespoons here-4 tablespoons total, see my addition below)
2 teaspoons cornstarch dissolved in 2 teaspoons water
1/2 teaspoon salt
1/8 teaspoon pepper
My addition: 2 tablespoons of herbed butter (Just mix softened butter with your choice of fresh herbs, I used parsley, thyme, rosemary and lemon zest)

Preheat oven to 375 degrees
~Put each breast skin side down and cover with a slice of ham and a slice of cheese. Place 2 sage leaves or dried sage over each and roll up breasts.
~Place in a lightly buttered or sprayed 8x8x2 baking dish, seam side down. Add 2 tablespoons of the chicken stock. (Since I used skinless chicken breast I spread about 1/2 tablespoon of herbed butter over the top of each breast).
~Bake 35-45 minutes or until cooked through. (Half way through the cooking time, I basted the chicken with the broth and butter in the baking dish.) Remove chicken from dish, cover and keep warm.
~Pour drippings into a saucepan and add remaining chicken stock and the wine. (I added the wine to the dripping in the baking sheet and scraped up the brown bits, then added it to the saucepan.) Cook over medium heat until reduced by half.
~Lower heat and whisk in butter a little at a time. Add cornstarch, salt and pepper. Cook until thickened.
~Serve chicken topped with Marsala sauce. Serves 4.

Even with the reduced butter in the Marsala sauce, this dish was very rich and tasty. It was very easy to make and even easier to eat! I hope you try it.

4 comments:

The Cookbook Junkie said...

That looks heavenly.

I thought for sure this was another Giada recipe when I saw that picture come up.

Brilynn said...

That definitely sounds like a winning recipe!

BAMBOLA said...

THIS CHICKEN MARSALA WAS DELICIOUS,THANK YOU ANNIE.BAMBOLA

carnevale clay said...

this is like an old recipe from a great restaurant in the bronx - thank you for bringing me back!