Saltimbocca w/Fettucine Alfredo & Asparagus

Name: Saltimbocca w/Fettucine Alfredo & Asparagus
Total time: 2700 s
Yield: 6 servings
Cuisine: American
Ingredients: 6 chicken breast halves, boneless & skinless; 1/3 tsp salt; 1/4 tsp pepper, freshly ground; 6 bunch sage, fresh; 6 slice prosciutto, sliced 1/16" thick; 1 cup all-purpose flour; 4 tbsp olive oil, extra virgin; 1 drippings from chicken; 2 tbsp olive oil, extra virgin; 2 tbsp butter; 1/2 cup Marsala, dry; 1/4 cup chicken stock; 1 lb fettuccine noodles; 4 quart water; 2 tsp salt; 2 tbsp olive oil, extra virgin; 2 tbsp butter; 6 shallots, thinly sliced; 2 packages Oyster mushrooms or 24 button mushrooms; 1 1/4 cup Marsala; 1 cup chicken stock or remainder of 15 Oz can; 2 1/2 oz or 65kg spinach, washed & dried; 1 juice from 1/2 lemon; 1/2 cup grated parmesan cheese; 2 tbsp all-purpose flour, mixed w/some of the stock; 1 cup heavy cream; 1 1/2 lb asparagus

JoAnn Morford @b00gie_cookpad

My first experience with Saltimbocca was at a local restaurant. The dish had fettucine, onions, mushrooms, veal, prosciutto, and spinach in an alfredo sauce. When it was removed from the menu, I was forced to try to reproduce it myself. When I searched for recipes, I was surprised to discover that pasta and a alfredo sauce has nothing to do with the traditional recipe. Here, I've gone back to the basics. The chicken is served separately and I've created an Alfredo with shallots, mushrooms and spinach. Their's also had a tang to it, hence the lemon. Enjoy!

JoAnn Morford @b00gie_cookpad

Saved

Ingredients

45 mins

6 servings

Saltimbocca
6chicken breast halves, boneless & skinless
1/3 tspsalt
1/4 tsppepper, freshly ground
6 bunchsage, fresh
6 sliceprosciutto, sliced 1/16" thick
1 cupall-purpose flour
4 tbspolive oil, extra virgin
Saltimbocca Sauce
1drippings from chicken
2 tbspolive oil, extra virgin
2 tbspbutter
1/2 cupMarsala, dry
1/4 cupchicken stock
Pasta
1 lbfettuccine noodles
4 quartwater
2 tspsalt
Pasta Sauce
2 tbspolive oil, extra virgin
2 tbspbutter
6shallots, thinly sliced
2 packagesOyster mushrooms or 24 button mushrooms
1 1/4 cupMarsala
1 cupchicken stock or remainder of 15 Oz can
2 1/2 ozor 65kg spinach, washed & dried
1juice from 1/2 lemon
1/2 cupgrated parmesan cheese
2 tbspall-purpose flour, mixed w/some of the stock
1 cupheavy cream
Vegetables
1 1/2 lbasparagus

Saved

Steps

45 mins

1

Start a pot of salted water for the pasta.
2

Assemble all ingredients.
3

Prep vegetables before beginning to cook the chicken.
4

Preheat oven to 200°F Fahrenheit. Preheat dinner plates.
5

Wash & dry the chicken. Place between plastic wrap and pound to 1/4 " thick.
6

Arrange the prosciutto on top of the chicken pieces. Arrange the sage leaves on the prosciutto. Use toothpicks to hold the sage on.
7

Dredge the chicken bundles in flour. Shake off any extra flour.
8

Heat half of the oil in a skillet. When shimmering, add 3 bundles, sage side down. Cook on medium high for about 3 minutes. Turn carefully and cook for 3-5 minutes more. Transfer to the preheated oven. *** Start the pasta now*** Enlist a helper to stir & watch the pasta and to start the steaming water for the asparagus. Also start step 9 now. Cook the next 3 chicken bundles and transfer to the oven. Set drippings aside until step 12.
9

Start this step at the same time as the pasta. If you have an electric skillet, it would help to relieve the congestion at the stove. Add olive oil & butter to a separate skillet. When shimmering, add the shallots. Cook for 1 minute then add mushrooms & cook till mushrooms sweat or about 6 minutes.
10

Add the Marsala and stock. Cook uncovered on medium high for about 3 minutes. Near the end add the spinach, parmesan & lemon juice. Add the flour/stock and bring back to a boil. Add the heavy cream. Blend well. Thin or thicken the sauce with stock or cream. Taste for seasoning, i.e. lemon, salt & pepper (can use a lot of pepper). Also, you can use more parmesan if your heart can take it.
11

While the Alfredo is cooking, steam the asparagus.
12

Drain the pasta and add to the alfredo sauce. Fold in and heat until the desired temperature.
13

Divide the pasta & sauce between the 6 plates and serve the chicken & asparagus on the side. Spoon the Saltimbocca sauce over the chicken.
14

Sorry for the lack of photos after step 7. It's kind of crazy at the end and I completely forgot.