-
1
To prepare the cutlets, place a chicken breast between 2 sheets of plastic wrap and pound to slightly over 1/4 inch thick.
-
2
Repeat with the remaining chicken.
-
3
Place 4 fresh sage leaves on each cutlet; top with 1 or 2 slices of ham and press lightly to adhere.
-
4
Place on a baking sheet and refrigerate to set, at least 10 minutes.
-
5
Place the flour in a shallow dish and season with pepper (no salt is necessary because of the salty ham).
-
6
To cook the cutlets, heat the oil in a large, heavy-bottomed skillet over medium-high heat.
-
7
Working with 2 pieces at a time, dredge both sides of the chicken in flour, then shake off the excess flourthe chicken should be lightly dusted.
-
8
Without crowding, add 2 pieces of chicken to the skillet, ham side down first, and saute for 2 to 3 minutes per side.
-
9
Transfer to a warm platter and cover loosely with aluminum foil.
-
10
Repeat with the remaining chicken, adding more oil if necessary.
-
11
To make the sauce, pour off any excess oil from the skillet.
-
12
Return the skillet to the heat.
-
13
Add the wine and Marsala and bring to a boil over medium-high heat, scraping up any browned bits.
-
14
Add the stock and increase the heat to high.
-
15
Cook until the sauce is reduced and slightly thickened, 3 to 5 minutes.
-
16
Taste and adjust for seasoning with salt and pepper.
-
17
Spoon the sauce over the chicken, garnish with fresh sage, and serve.
