Chicken Saltimbocca

I received a few new cookbooks from

my colleagues at work recently

~Thank You ~

and so my husband and I selected

a few new recipes to make this week

for dinner.

His selection was:

Chicken Saltimbocca

¼ cup all-purpose flour
Coarse salt and ground pepper
16 fresh whole sage leaves
4 (6 to 8 ounces each) chicken cutlets
4 -6 slices (3 ounces) thinly-sliced proscuitto
1 tbs olive oil

1 tbs butter

5 ounces baby portabello mushrooms, sliced

2 cloves garlic, smashed

1/2 cup Marsala wine
3 tbs water

1/3 cup creme fraiche

2 tbs chopped fresh parsley

kosher salt

Cooking Instructions:

Preheat Oven to 375 degrees
In a shallow bowl, stir together flour, 1/2 teaspoon salt

and 1/4 teaspoon pepper. Set aside.
Lay 3 sage leaves on each cutlet, then wrap a prosciutto slice

around middle of each cutlet, encasing sage.

Dredge cutlets in seasoned flour; tap off excess.
In a large nonstick skillet heat oil and butter.

Place chicken in pan with the prosciutto

seam side down and cook turning once,

until lightly brown on each side about 5 minutes.

Transfer chicken to a roasting pan and bake,

uncovered, for about 10 minutes.

Turn the heat under skillet to high

add the mushrooms and garlic

Cook for about 4 minutes stirring constantly.

Add the Marsala and remaining 4 sage leaves

Bring to a boil, cooking until most of the liquid is gone.

Add the water, take pan off heat and add the creme fraiche

and parsley. Season with salt and pepper.

Place chicken on plate and spoon a little of the

mushroom mixture on top of the chicken.

I give this recipe five stars (out of five)

because the chicken was so tender

and the sage and prociutto were

a wonderful combination.

It is because of the wonderful herb sage in this

recipe that I have decided to submit it to Kalyn's

Weekend Herb Blogging Event that is being hosted by

Maninas from Maninas: Food Matters this week.