Chicken Rollatini with Mushroom Marsala Sauce

Name: Chicken Rollatini with Mushroom Marsala Sauce
Cuisine: European, Italian, Mediterranean
Ingredients: 2 chicken breasts cut in half lengthwise (be careful!) and flattened so you have 4 chicken cutlets about ¼ inch thick; 3 tablespoons flour; ½ cup of shredded Fontina cheese; 1/3 cup + 2 teaspoons chopped sage leaves; 2 thin slices of Prosciutto cut in half and folded in half so you have 4 pieces of prosciutto; 8 or 10 ounces of mushrooms of your choice, sliced, stems removed (I prefer wild mushrooms, but button mushrooms work as well.); 1 cup dry Marsala wine; 1 teaspoon grated lemon zest; 2 cups chicken broth; salt and pepper; 6-8 large sage leaves for optional garnish (see Note below)

11 steps

This Chicken Rollatini recipe uses thin chicken cutlets rolled around a stuffing of Fontina cheese, Prosciutto, and Sage. The slightly nutty-sweet mushroom-marsala wine sauce provides a nice compliment to the chicken, rich runny Fontina, and the slightly bitter Sage. I love toasted Sage, so I garnish the dish with crumbled toasted Sage. Easy and satisfying to make for the family and elegant and delicious enough to serve for a dinner party. Buon appetito! Substitute options I use.... fontina - picante provolone sage - fresh rosemary for mushrooms baby portabellas recommend

Updated at: Thu, 17 Aug 2023 13:39:47 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories403.4 kcal (20%)

Total Fat17.6 g (25%)

Carbs17.1 g (7%)

Sugars8.3 g (9%)

Protein33.2 g (66%)

Sodium1405.4 mg (70%)

Fiber3 g (11%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

2chicken breasts

cut in half lengthwise, be careful and flattened so you have 4 chicken cutlets about 1/4 inch thick

3 tablespoonsflour

½ cupFontina cheese

shredded

⅓ cupsage leaves

chopped

2 slicesProsciutto

thin, cut in half and folded in half so you have 4 pieces of prosciutto

8 ouncesmushrooms

sliced, stems removed, I prefer wild mushrooms, but button mushrooms work as well

1 cupdry marsala wine

1 teaspoonlemon zest

grated

2 cupschicken broth

salt

pepper

6sage leaves

large, for optional garnish

Instructions

Step 1

Pound your chicken cutlets between sheets of plastic wrap with a meat mallet or rolling pin so you have 4 cutlets about a ¼ inch thick.

Step 2

Lay out the cutlets and put about 2 tablespoons of shredded Fontina on each cutlet.

Step 3

Put 2 or 3 teaspoons of chopped sage over the Fontina and cover with a piece of the folded Prosciutto.

Step 4

Carefully roll up the cutlet and tie snugly in the middle with a length of cooking twine; trim off any extra twine once tied.

Step 5

Salt and pepper the rolled cutlets (rollatini) and dredge in the flour, shaking off extra flour.

Step 6

Brown the rollatini on all sides over medium high heat in a cast iron or other heavy bottomed pan; remove the rollatini from the heat and cover to keep warm.

Step 7

Add the sliced mushrooms and 2 teaspoons of sage with a little of the Marsala or chicken broth and scrape up any brown crusty bits stuck to the pan.

Step 8

Once the mushrooms have released their moisture and begin to brown add the Marsala, lemon zest, 1/2 teaspoon of salt and 1/4 teaspoon of black pepper, and cook over medium high heat until reduced by a half.

Step 9

Add the broth and reduce by half.

Step 10

Return the rollatini to the pan and coat with the sauce while cooking for about 3-4 minutes more until fully heated through.

Step 11

Optional: garnish with crumbled toasted sage leaves.

View on the5tastestable.com

↑Support creators by visiting their site 😊