Saltimbocca Di Pollo

1. 1

   (Skip if using flattened fillets)

2. 2

   Pound chicken breasts between sheets of wax paper to a thickness of slightly over 1/4-inch.

3. 3

   Preheat oven to 375.

4. 4

   Dredge chicken in flour and shake off excess. Add oil and butter to a large skillet over medium-high heat. Saute chicken about 2 minutes per side or until color changes throughout. Remove chicken and place skin side up on cookie sheet. Put one slice cheese on top of each chicken breast followed by one slice of prosciutto. Place tray in oven until cheese melts and prosciutto starts to crisp up slightly like bacon.

5. 5

   While chicken is in oven; add wine and marsala to skillet and boil, scraping up browned bits, 1 minute. Add stock and boil until reduced to 1/3 cup. Add chopped sage. Simmer 1 minute. Add pepper to taste; salt may not be needed.

6. 6

   Remove chicken from oven and place two to three sage leaves on top of each breast. Pour sauce over chicken and serve.

No additional tips available.