Chicken Saltimbocca-very easy, very fast

Did you ever have one of those days where you just can’t settle down?  Must be this great weather, or maybe the time change, but I’ve been bouncing around not able to focus on anything for the past couple of days.  Tried being productive yesterday by washing the windows but quickly got tired of that… bad idea because I did 2 side windows in the family room which left this huge window in the middle that has 48 individual panes with 8 more in the transom above – yes, that would be a total of 56 individual panes to clean.  Of course you walk into the room and see 2 sparkling windows & “omg, that’s a very dirty window in the middle”.  Something for another day.

But I did get around to making a pretty good dinner which is perfect for when you’re feeling as unmotivated as I am.  This is the fastest, easiest saltimbocca I’ve ever made.


4          Pieces boneless chicken breasts
Fresh sage, about 2 TBL or 1 TBL of dried
4          TBL butter
4          Thin slices prosciutto
8          Thin slices Fontina cheese
2          Minced shallots
½         Cup Marsala wine
½         Fresh lemon

– Pound chicken breasts between Saran wrap, then sprinkle w/salt, pepper & sage

– In a large, heavy skillet, melt 3 TBL of butterAdd chicken and brown until  golden on each side (this should just take a few minutes on each side).  Remove chicken from skillet & place on a baking sheet.  Layer the thin slices of Fontina on top & set aside until sauce is almost done.


– Melt additional TBL of butter in skillet and add shallots until they are soft and translucent.  Add Marsala to the pan & scrape up bits of chicken.  Let sauce bubble at med-high until it’s slightly reduced.  Squeeze the juice from lemon into the sauce, stir & let simmer.

Put the chicken w/Fontina under the broiler until the cheese is melted.  Remove from oven & place prosciutto on top of chicken and melted cheese, then spoon the sauce over the chicken.  If you prefer a crispy proscietto, then put that on top of the chicken before the layer of Fontina & broil it.  I’ve made it both ways & it seems the preference is to not have the crispy prosciutto.