Chicken Saltimbocca




2 – 6 ounces. chicken breasts, trimmed of all fat, should be lightly pounded to the thickness of 1/8 inch.
3 tablespoons flour seasoned with salt and pepper
4 tablespoons oil
2 slices of La Quercia Prosciutto
2 slices of either Fontina or Mozzarella cheese


¾ cup dry Sicilian Marsala Wine
⅓ cup Pacific Organic Chicken Broth
¼ teaspoon chopped garlic
1 cup sliced crimini or button mushrooms
4 tablespoons softened butter
3 fresh sage leaves, torn into small pieces or 1/8 teaspoon of dried sage leaf


1. Using a medium to large non-stick skillet heat two tablespoons of oil under a medium to high flame until hot.

2. Dredge chicken into seasoned flour. Add the chicken into the pan and cook until golden brown, flip onto other side and repeat.

3. Remove the chicken from pan and place one slice of prosciutto on each chicken breast. Then add one piece of sliced cheese on top to the prosciutto. Keep warm.

4. After the chicken has been cooked, using the same skillet that was just used add mushrooms, and garlic into the skillet. Cook for two minutes, and then add the wine, and chicken stock.

5. Reduce sauce to little less than half, then remove pan from heat. Whisk in the butter one tablespoon at a time.

6. Place chicken on plate, then spoon sauce over the chicken. Serve immediately. Enjoy!