Williams-Sonoma Chicken Saltimocca

1. 1

   Preheat broiler (grill), cut each chicken breast in half lengthwise to make 8 pieces total.

2. 2

   Place each piece of chicken between 2 sheets of plastic wrap and lightly pound with a meat mallet or the bottom of a heavy pan to an even thickness of about 1/4 inch.

3. 3

   Season the chicken with salt and pepper, then sprinkle with sage.

4. 4

   In a large frying pan over medium-high heat, melt 3 tablespoons of butter.

5. 5

   Add the chicken and cook until golden, 2-3 minutes.

6. 6

   Turn and cook until just opaque throughout, about 3 minutes.

7. 7

   Top each piece with 1 cheese slice and 1 prosciutto slice.

8. 8

   Transfer to a baking sheet and cook under the broiler to melt the cheese, about 1 minute.

9. 9

   Add the remaining 1 tablespoon butter to the pan.

10. 10

    Add the shallots and saute until softened, about 1 minute.

11. 11

    Add the marsala and cook, stirring to scrape up the browned bits on the pan bottom, until the sauce is slightly reduced, 1-2 minutes.

12. 12

    Squeeze in 1 teaspoon lemon juice and stir to blend.

13. 13

    Transfer the chicken to plates, top with the shallot sauce and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.