Chicken "Saltimbocca"

1. 1

   Lightly pound the chicken breasts to 1/4-inch thick.

2. 2

   Season with salt and pepper and lay a sage leaf on each breast.

3. 3

   Lay 1 slice prosciutto over each and fold in half like a book.

4. 4

   Secure the two sides with a toothpick and dredge whole piece in flour seasoned with salt and pepper.

5. 5

   In a 12 to 14-inch saute pan, heat oil until just smoking.

6. 6

   Add chicken and saute until golden brown on both sides.

7. 7

   Add shallots and mushrooms and cook until mushrooms have sweated, about 5 to 6 minutes.

8. 8

   Add marsala and chicken stock and cook over high heat until reduced by half.

9. 9

   Swirl in butter and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.