Difficulty: Beginner
Poultry
Chicken Saltimbocca
Chef Greg
Prep Time: 10 min
Cook Time: 15 min
Difficulty: Beginner
Golden seared chicken breasts topped with melty provolone, crispy prosciutto, and savory mushrooms in a rich marsala wine sauce.
Instructions
- Step 1: Preheat recteq SmokeStone for 400ºF.
- Step 2: On a cutting board, butterfly the chicken breast by carefully slicing in half creating 2 cutlets. Using the recteq meat tenderizer to even them out.
- Step 3: Season the chicken with the Chef Greg's 4 Letter Rub & Colden's Freakin Greek Rub, then dredge with flour.
- Step 4: Add the olive oil to the griddle. Then, add the chicken breast, cook for 4 minutes until golden brown and then flip. Add the mushrooms and cook until the chicken is cooked through to 165℉.
- Step 5: Top each chicken with 1-2 slices of prosciutto and 1 slice of provolone cheese, splash the marsala wine around the chicken and then the beef stock. Close the lid and let the cheese melt and the wine and beef stock evaporate for 1-2 minutes.
- Step 6: Remove from the SmokeStone and serve alongside your favorite rice, pasta, or mashed potatoes.
Ingredients
Serving Sizes
- 4 Chicken Breast
- 1 teaspoon(s) Chef Greg's 4 Letter Rub
- 1 tablespoon(s) Colden's Freakin' Greek Rub
- 1 cup(s) All Purpose Flour
- 2 tablespoon(s) Olive Oil
- 16 ounce(s) Button Mushrooms, sliced
- 1 tablespoon(s) Garlic, chopped fine
- 1 cup(s) Beef Stock
- 2 ounce(s) Marsala Wine
- 4 ounce(s) Prosciutto Ham
- 8 Provolone Cheese Slices
Tools Needed
- Step 1: Preheat recteq SmokeStone for 400ºF.
- Step 2: On a cutting board, butterfly the chicken breast by carefully slicing in half creating 2 cutlets. Using the recteq meat tenderizer to even them out.
- Step 3: Season the chicken with the Chef Greg's 4 Letter Rub & Colden's Freakin Greek Rub, then dredge with flour.
- Step 4: Add the olive oil to the griddle. Then, add the chicken breast, cook for 4 minutes until golden brown and then flip. Add the mushrooms and cook until the chicken is cooked through to 165℉.
- Step 5: Top each chicken with 1-2 slices of prosciutto and 1 slice of provolone cheese, splash the marsala wine around the chicken and then the beef stock. Close the lid and let the cheese melt and the wine and beef stock evaporate for 1-2 minutes.
- Step 6: Remove from the SmokeStone and serve alongside your favorite rice, pasta, or mashed potatoes.
Chef Pairings
Serve hot over buttery mashed potatoes, pasta, or rice with a side of roasted vegetables.