Chicken Marsala

By rhodges8

Ingredients

• ; 2 boneless-skinless chicken breasts
• ; 2 thin slices proscuitto
• ; olive oil for sauteing
• ; 1 cup sliced mushrooms
• ; 1 Tbs butter
• ; 1 clove garlic
• ; 2 tsp finely chopped fresh sage
• ; Approx. 1 cup Marsala wine

Preparation

Step 1

Use a rolling pin to pound the chicken breasts between two sheets of plastic wrap until they're about 1/2-inch thick. Pull the top layer of the plastic wrap back and put a thin slice of prosciutto on top of each chicken breast. Put the plastic wrap back on top and use the rolling pin to pound the prosciutto until it's nicely adhered. Put a splash of olive oil in a medium hot, non-stick pan and, when the oil is hot, add the chicken breasts, prosciutto side down, and let them crisp up on that side for a few minutes. Then flip them over to finish cooking on the other side and, depending on the thickness of the meat, they shouldn't take more than 4-5 minutes total to cook through. When they're cooked through, put them on a clean plate to rest, add a little more olive oil to the pan and about 1 cup of pre-sliced mushrooms. While the mushrooms are cooking, mince a small clove of garlic and finely chop a couple of leaves of fresh sage. Then add a dollop of butter to the pan, with the garlic and sage, and cook those for a few minutes. Next, add a good splash of Marsala cooking wine (a cup or so) and cook that until it makes a nice sauce consistency. Season it with a little salt to taste and spoon the mushroom, sage and Marsala wine sauce over the top of the individual chicken breasts