Chicken Saltimbocca With Spinach Pappardelle - cooking recipe

Ingredients

2 boneless skinless chicken breast halves (6-8oz each)
2 tablespoons olive oil
8 ounces button mushrooms, halved (quartered if large)
1/2 cup sweet marsala wine
1/2 cup beef broth
2 ounces prosciutto, chopped
2 tablespoons chopped fresh sage
2 tablespoons unsalted butter
spinach pappardelle pasta
8 ounces dry pappardelle noodles (or any wide egg noodles)
3 cups Baby Spinach
1/4 cup parmesan cheese, shredded
1 tablespoon unsalted butter
salt & pepper

Preparation

Pound chicken as thin as possible. Saute 2 pieces of chicken in oil in a large saute pan over medium-high heat until browned, 3-5 minutes. Turn and cook 2 more minutes, then transfer to a plate and tent with foil to keep warm. Saute remaining chicken in the same manner.
Cook mushrooms in the saute pan over high heat, 5 minutes, or until beginning to brown. Add additional oil as needed to prevent burning.
Deglaze with marsala, scraping up any browned bits, then add broth and bring to a boil. Simmer until liquid is reduced by half, about 5 minutes.
Off heat, stir in prosciutto, sage, and butter until butter melts. Season with salt and pepper.
Spinach Pappardelle instructions:
Bring pot of salted water to a boil for the pappardelle (fettuccine or tagliatelle works good too).
Cook pasta according to package directions. Place spinach, parmesan, and butter in a large bowl. Drain pasta, add to bowl, and toss to coat and wilt spinach. Season with salt and pepper.
Serve with chicken and sauce on top.