Chicken Saltimbocca With Spinach Pappardelle |
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Prep Time: 15 Minutes Cook Time: 25 Minutes |
Ready In: 40 Minutes Servings: 4 |
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Got this out of Cuisine At Home Magazine...Putting this on RecipeZaar for my girlfriend Rebecca, who cannot find her magazine. I served this for dinner one night and had them over and she has been looking for the recipe ever since... Great recipe for company... Ingredients:
2 boneless skinless chicken breast halves (6-8oz each) |
2 tablespoons olive oil |
8 ounces button mushrooms, halved (quartered if large) |
1/2 cup sweet marsala wine |
1/2 cup beef broth |
2 ounces prosciutto, chopped |
2 tablespoons chopped fresh sage |
2 tablespoons unsalted butter |
spinach pappardelle pasta |
8 ounces dry pappardelle noodles (or any wide egg noodles) |
3 cups baby spinach |
1/4 cup parmesan cheese, shredded |
1 tablespoon unsalted butter |
salt & pepper |
Directions:
1. Pound chicken as thin as possible. Sauté 2 pieces of chicken in oil in a large sauté pan over medium-high heat until browned, 3-5 minutes. Turn and cook 2 more minutes, then transfer to a plate and tent with foil to keep warm. Sauté remaining chicken in the same manner.
2. Cook mushrooms in the sauté pan over high heat, 5 minutes, or until beginning to brown. Add additional oil as needed to prevent burning.
3. Deglaze with marsala, scraping up any browned bits, then add broth and bring to a boil. Simmer until liquid is reduced by half, about 5 minutes.
4. Off heat, stir in prosciutto, sage, and butter until butter melts. Season with salt and pepper.
5. Spinach Pappardelle instructions:.
6. Bring pot of salted water to a boil for the pappardelle (fettuccine or tagliatelle works good too).
7. Cook pasta according to package directions. Place spinach, parmesan, and butter in a large bowl. Drain pasta, add to bowl, and toss to coat and wilt spinach. Season with salt and pepper.
8. Serve with chicken and sauce on top.
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