Chicken Saltimbocca

Every time we return from a lovely visit to Italy, I seem to be cooking Italian every night, and running around the house saying mangia, mangia! Not really, but the eating Italian part is true. The other night we had one of my husband's favorites, Chicken Saltimbocca.

Traditionally made with veal, here it is replaced with chicken, but you can use either for equally tasty results.

The word saltimbocca means "jumps in your mouth" because of the way the richness of flavors dance on your taste buds. So as we head from summer to fall, make it one of these cooler nights, it will make you feel warm and toasty and your mouth will dance.

Chicken Saltimbocca
(Serves 2.)

• 6 ounces spaghetti (use a gluten-free spaghetti or serve with rice for a GF meal)
• 2 tablespoons extra virgin olive oil
• 1/2 cup cornmeal
• 1 tablespoon Italian seasoning
• Salt and freshly ground pepper, to taste
• 2 chicken cutlets, pounded to 1/4-inch thickness
• 1/2 cup chopped thinly sliced Prosciutto di Parma
• 1 tablespoon chopped fresh sage
• 1/3 cup dry Marsala
• 1/3 cup low-salt chicken broth
• 1/4 cup (1/2 stick) butter, cut into small pieces

Chicken Saltimbocca

Cook spaghetti in a large pot of boiling, salted water until just tender but still firm to bite, stirring occasionally. Drain. Transfer to large bowl and toss with 1 tablespoon of oil. Keep warm.

Meanwhile, mix cornmeal, seasoning, salt and pepper in a medium bowl. Coat chicken in the cornmeal mixture.

Heat remaining 1 tablespoon oil in heavy large skillet over medium heat. Add chicken, prosciutto, and sage. Sauté 2 minutes. Turn chicken over and sauté until cooked through, about 2 minutes longer. Add Marsala and broth; boil until slightly reduced, about 1 minute.  

Transfer chicken to a plate. Add butter to skillet, one piece at a time and whisk until melted. Season sauce to taste with salt and pepper. Return chicken to skillet to coat with sauce.

Divide pasta between 2 plates. Top with chicken and sauce, dividing equally. Serve immediately.