Chicken Saltimboca

By milly1362

Ingredients

• 2 boneless, skinless chicken breast halves (about 3/4 pound)
• kosher salt and fresh ground pepper
• 1/2 cup flour
• 2 tablespoons olive oil
• 2 thin slices of prosciutto
• 2 tablespoons butter
• 1 tablespoon chopped fresh sage, or 1 teaspoon dry
• 1/2 cup marsala wine

Details

Servings 2

Preparation

Step 1

Place a breast half between two plastic bags and pound with a mallet until it is a uniform ½ inch thick. Repeat with second breast. (For ten years or so I did this with a hammer. I finally splurged four dollars on a meat mallet. It works better.)

Heat olive oil in a large skillet over medium high heat.

Season meat with salt and pepper. Dredge lightly in flour. Shake off excess flour.

Add chicken to oiled pan in a single layer. Cook for about two minutes, until the bottoms are golden brown. Turn the chicken and cook another two minutes until the second side is nicely browned. Remove chicken to a plate.

Lay the prosciutto slices in the hot pan, saute until they start to brown (about 20 seconds). Place the prosciutto slices on top of the chicken breasts. Melt butter in the same pan, and return the prosciutto-topped chicken to the pan.

Sprinkle sage over chicken. Pour marsala into pan. Cover and cook for two to three minutes, until the chicken is just cooked through.