Chicken Saltimboca – a delicious recipe with Chicken, Marsala Wine, Garlic, Shallots, Kumquats, Rosemary. Easy to follow and perfect for any occasion.
Serves 4
Meat & Poultry
Servings:persons
1
Prepare the Chicken:
2
Place chicken breasts between plastic wrap and either beat with a meat hammer or pan until about 1/2 inch thick. Season with Salt and Pepper and fresh Rosemary/Sage on both sides.
3
Heat 3 Tablespoons butter in a large saute/frying pan add chicken and heat on both sides until opaque throughout. Transfer chicken to baking pan, top each breast with a slice of cheese and prosciutto and drizzle pan with remaining butter. Broil in over for 2-3 min.
4
For Sauce:
5
Heat 2 tablespoons butter in pan. Add Shallots, garlic and kumquats and heat over med-high heat until tender about 3 min. Add 1/2 cup Marsala wine and stir until liquid recedes and thickens about 4 min longer.
6
Top Chicken breasts with the sauce and serve.
424
kcal
Calories
28
g
Fat
3
g
Carbs
39
g
Protein
FatCarbsProtein
* Per serving · 4 servings · Values may vary.
No additional tips available.
No specific allergen information. Please check the ingredient list for possible allergens.
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Frequently Asked Questions
This recipe makes 4 servings. You can adjust the portion size directly on this page.
You need 11 ingredients. The key ingredients include: 4 Chicken Breast, 1/2 Cup Marsala Wine, 3 Cloves Garlic minced, 2 Shallots minced, and more.
Yes, Chicken Saltimboca falls under the Meat & Poultry category and is a great choice for this type of meal.
Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.
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