Chicken in Prosciutto and Sage with Marsala Sauce
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Gastrotools
Recipes from professionals
The Italian classic saltimbocca is originally made with thin slices of veal. Here chicken is used instead, which is a bit more accessible in Danish supermarkets. If you can't get your hands on the Italian wine marsala (the one used in tiramisu), you can use madeira instead. White wine can also be used, but the sauce won't have the same sweetness.
Enjoy the dish with your favorite potatoes and steamed vegetables.
Servings
: 4
servings
Ingredients
4
chicken breast fillets
0.5
bunch
sage
8
slices
prosciutto or other cured ham
Butter for frying
1
dl
marsala
2
dl
chicken stock
25
g
cold butter in cubes
Salt and pepper
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Instructions
Step 1/10
If the chicken breast fillets are very thick, flatten them slightly with a rolling pin or the back of a heavy pan.
Step 2/10
Season them with salt and pepper, place a few sage leaves on each chicken breast, and wrap the ham around them. Secure with a toothpick or meat skewer if needed.
Step 3/10
Brown the chicken breast fillets in a pan with butter, and transfer them to an oven-safe dish.
Step 4/10
Finish cooking them in the oven at 160 degrees fan/180 degrees regular oven for about 10 minutes.
Step 5/10
Let them rest for 5-10 minutes.
Step 6/10
Meanwhile, pour marsala onto the pan and reduce it by half.
Step 7/10
Now add the chicken stock to the pan, and reduce the liquid by half again.
Step 8/10
Remove the pan from heat and finish with butter (whisk in the cold butter pieces one by one).
Step 9/10
Taste and season with salt and pepper.
Step 10/10
Serve the chicken breast fillets with the sauce.
