About
Superior Saltimbocca takes an Italian classic and goes beyond what you or your taste buds could expect! You're going to love it! The succulent chicken thighs are golden and juicy, coated in a fantastically savory and buttery sauce, with mushrooms and prosciutto adding to the meaty goodness. Serve Superior Saltimbocca with polenta and feel yourself become infatuated! You deserve something this incredible on your plate!
Ingredients
- 1 pound chicken thighs, boneless and skinless
- salt, to taste
- black pepper, to taste
- 2 tablespoons olive oil, plus more, to taste
- 1 (8-ounce) carton button mushrooms, halved or quartered if large
- 1/2 cup dry Marsala wine
- 1/2 cup beef broth
- 3 ounces prosciutto, chopped
- 2 tablespoons fresh sage, chopped
- 2 tablespoons butter
- polenta, optional, to taste, cooked and warm, for serving
Directions
Step 1 -Pat the chicken thighs dry with paper towels.
Step 2 -Season the chicken with the salt and the pepper.
Step 3 -Let the chicken thighs come to room temperature, about 30 minutes.
Step 4 -In a large sauté pan over medium-high heat, add 2 tablespoons of the olive oil.
Step 5 -Add the chicken thighs and cook until browned on one side, about 5 minutes.
Step 6 -Flip the chicken thighs and cook until they reach an internal temperature of 165 degrees F, about 3 minutes.
Step 7 -Transfer the chicken thighs to a clean plate and keep them warm.
Step 8 -In the same pan over high heat, add the extra olive oil and the mushrooms and cook until the mushrooms begin to brown, about 5 minutes.
Step 9 -Add the Marsala and deglaze the pan by scraping the bottom with a wooden spoon to loosen the browned bits.
Step 10 -Add the broth and bring the sauce mixture to a boil.
Step 11 -Reduce the heat and allow the sauce mixture to simmer until the liquid is reduced by half, about 8 minutes.
Step 12 -Transfer the pan away from the heat.
Step 13 -Add the prosciutto, the sage, and the butter and stir until the butter melts.
Step 14 -Serve with the polenta.
