My Italian Chicken Saltimbocca Recipe And It’s Sweater Weather

Ladies, I hope you’re enjoying this beautiful fall weather! I’m actually visiting my mother and my brother’s family in Minnesota this weekend. It’s definitely sweater weather in Minnesota! I left Atlanta in 85-degree weather and landed in Minneapolis where the highs this weekend are in the 50s! I thought I would share another favorite family recipe, Chicken Saltimbocca for Italian Sunday dinner. However, I have created my own version of Chicken Saltimbocca to share with you today!

 

The only time you should ever look back is to see how far you’ve come.

Do you ever look back to see how far you’ve come? I know our past life experiences shape who we are today, We have either good or bad experiences growing up that defines us as the person we are today. Many people leave home, never return for whatever reason. I return home not to relive my glory days but to see my mother and to see how Hastings has changed since I left.

Hastings is a riverfront town on the Mississippi River that has changed a lot since I saw it 6 years ago. But the change has been good for my hometown as well as me. Going to Hastings will now become more frequent because I want to spend more time with mom if she doesn’t want to fly to see me. Fall is a wonderful time to visit mom in Minnesota where the leaves are turning, the air is colder, and it’s sweater weather.

The Sweater

I was looking for a casual style knit sweater that I could wear on my trip to Hastings. This Kai Knit Striped Pullover was the perfect solution! I love the navy and camel colors in the sweater. It’s a shorter length than most of my sweaters but hangs just right. I have so many sweater tunics that I can wear with leggings but wanted a sweater to wear with pants. I packed this sweater and a pair of navy pants for my trip.

My Italian Chicken Saltimbocca Recipe

I copied this Chicken Saltimbocca recipe from a restaurant in Basking Ridge, New Jersey 20 years ago. Most SaItimbocca recipes do not add a layer of Fontina cheese or serve it in a mushroom marsala sauce. My recipe is a combination of Chicken Marsala and Chicken Saltimbocca that makes this recipe so delicious! I serve this over pasta and with sauteed spinach.

 

 

Ingredients:

• 6 boneless chicken breasts 5-ounce breasts
• 6 slices prosciutto very thin
• 6 slices of fontina cheese 
• 16 oz mushrooms sliced
• 16 oz baby spinach
• 1 cup sweet marsala wine ( you can also use cooking Marsala wine)
• 2 cups chicken stock
• 4 tbsp unsalted butter
• 4 tbsp flour
• 1 cup heavy cream or half and half
• ½ teaspoon ground sage
• ⅛ teaspoon black pepper
• ¼ teaspoon sea salt
• ½ teaspoon onion powder
• 3-6  tablespoons Olive oil to saute spinach and chicken

Instructions:

• Lightly pound the chicken breasts with the flat side of a meat hammer
• Dredge chicken breasts in flour seasoned with salt and pepper
• Add oil to a hot large saute pan (medium-high) then place the floured breasts into the pan
• Cook the chicken 3-4 minutes on each side.
• Remove the chicken and place them on a cookie sheet.
• Add Proscuitto to each breast and place in the oven.
• Baked 20minutes at 350 degrees.
• Then add the fontina cheese slices to the chicken breasts and bake another 5 minutes.
• While the chicken is baking, add the sliced mushrooms to the skillet and cook until mushrooms are fully cooked.**add additional olive oil if needed.
• Remove the pan from the heat and add all but 2 ounces of marsala wine to deglaze the pan. This will deglaze the pan.*Reserve 2 ounces of marsala for the final step.
• Add the chicken stock, seasonings, and heavy cream to the pan. Reduce the heat to medium and continue to cook allowing the sauce to reduce.
• 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)*you can use water instead of oil if preferred.
• Take the butter and coat it in flour pressing flour into the butter and add to the sauce which will thicken the sauce and the butter will impart a rich flavor.
• With the pan over medium-high heat add the reserved marsala wine to the pan. If the sauce is too thick or looks oily add a little water to the pan.
• Turn the heat to low and return the baked chicken back to the marsala mushroom sauce.
• Place the chicken saltimbocca on a mound of sauteed spinach on a plate. Top with the mushroom marsala sauce.
• Serve with pasta or potatoes and enjoy!

 

Have you ever had this version of Chicken Saltimbocca in an Italian restaurant?

More Italian Chicken Recipes

Italian Sunday Dinner: Italian Baked Chicken and Rice Pilaf

Italian Sunday Dinner: Caprese Stuffed Balsamic  Chicken

Mangia!!

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