Chicken Scaloppini Saltimbocca
Chicken Scaloppini Saltimbocca is a lighter pasta dish that is delicious year round. Lean chicken breasts, salty proscuitto, and fresh sage are sauteed before being added to spaghetti and tossed in a light Marsala wine sauce. Serve with a side salad or some crusty French bread for a satisfying meal.
Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Servings 6
Calories 583 kcal
Ingredients
- 1/2 c. white cornmeal
- 1 Tbs. Herbes de Provence
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground pepper
- 1 to 1 1/2 lb. chicken cutlets cut into chunks (or, pounded thinly and then sliced)
- 2 Tbs. extra virgin olive oil
- 4 oz. proscuitto, small dice
- 1/3 c. chopped fresh or frozen sage
- 1 16-oz. box spaghetti
- 1/2 c. dry Marsala wine
- 1/2 c. low-sodium chicken broth
- 1/4 c. unsalted butter
Instructions
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Mix cornmeal, Herbes de Provence, salt and pepper in a large ziplock bag. Seal and shake to mix thoroughly. Add chicken and shake again, ensuring that all pieces are coated.
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Heat olive oil in a heavy skillet over medium heat. Add chicken, prosciutto, and sage. Saute.
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Meanwhile, start boiling a pot of water for the spaghetti, and cook according to package. If finished before the chicken, toss with a little bit of extra olive oil and keep warm.
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When chicken is browned and cooked, add Marsala wine, chicken broth, and butter. Cook for 10 minutes, reducing slightly.
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Toss chicken and sauce with spaghetti.
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Serve hot sprinkled with freshly grated Parmesan cheese, if desired, with a side of French Bread and Sage Butter (recipe below).
Recipe Notes
- Nutrition calculated using 1 1/2 lb. chicken breast.
- Feel free to adjust quantities of chicken, sage, and prosciutto to taste. I like more sage and prosciutto than the original recipe calls for, but tend to use whatever is in a package.