Chicken Rollatini with Mushroom Marsala Sauce

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

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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.

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