This is authentic Chicken Saltimbocca and it is tasty!
I made the Chicken Saltimbocca and served it with Spinach, you could also make a side of pasta and top with the sauce from the pan - so good!
Easy Chicken Saltimbocca
2 - 3 Tbsp EVOO
2 cloves garlic, peeled and halved
4 Tbsp butter, divided
1 - 2 lbs boneless skinless chicken breast, (I did 1 lb for 2 people and it was plenty)
salt and pepper
4 - 8 slices prosciutto
about 1 cup flour
1/2 cup marsala wine
Cut the chicken breast almost in half through the middle.
Pound the chicken breast to about 1/4" thick. Cut the chicken into pieces that will be easy to handle in your pan.
Salt and pepper the chicken.
Place a piece of prosciutto on top of each chicken piece.
Place fresh Sage leaves on top of the prosciutto.
Using toothpicks, thread the toothpicks through the sage and chicken. This will hold the sage in place while sautéing the chicken pieces.
In a large pan heat olive oil until shimmering. Add the garlic pieces and toss for 30 seconds.
Add 2 Tbsp butter.
Add the chicken pieces and sauté on med-high, about 3 minutes per side.
Add the marsala wine and cook until reduced by 1/2.
Add remaining 2 Tbsp butter and stir.
Use the remaining sauce to top the chicken.