Step 1

Lightly pound the chicken breasts with the flat side of a meat hammer

Step 2

Dredge chicken breasts in flour seasoned with salt and pepper

Step 3

Add oil to a hot large saute pan (medium-high) then place the floured breasts into the pan

Step 4

Cook the chicken 2-3 minutes on one side. Turn over the chicken breasts and add the sliced mushrooms. Cook until mushrooms are fully cooked.**add additional olive oil if needed.

Step 5

Remove the pan from the heat and add all but 2 ounces of marsala wine to deglaze the pan. This will deglaze the pan.*Reserve 2 ounces of marsala for final step.

Step 6

Add the chicken stock, seasonings and heavy cream to the pan. Reduce the heat to medium and continue to cook allowing the sauce to reduce.

Step 7

In another saute pan add in a little olive oil and the baby spinach, saute until completely cooked and set aside (make sure you drain off any extra oil)*you can use water instead of oil if preferred.

Step 8

Take the butter and coat it in flour pressing flour into the butter and add to the sauce (this is called a beurre manie) it will thicken the sauce and the butter will impart a rich flavor

Step 9

Turn the heat to low and top each chicken breast with two slices of very thinly sliced prosciutto and shredded fontina cheese

Step 10

Cover the pan and allow the cheese to melt.

Step 11

Place a portion of the spinach on a plate and place the finished chicken saltimbocca covering one corner of the spinach.

Step 12

With the pan over medium-high heat add the reserved marsala wine to the pan. If the sauce is too thick or looks oily add a little water to the pan.

Step 13

Serve with potatoes, rice, grains or over pasta and enjoy