Chicken Marsala

By AshleyRuss

Ingredients

• 3 fresh sage leaves
• 8 large, thin slices prosciutto
• 8 chicken cutlets
• 2 tablespoons all-purpose flour
• 1V2 teaspoons freshly ground
• black pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• 'A cup Marsala
• 2 tablespoons capers in brine,
• coarsely chopped
• 2 tablespoons chopped fresh
• flat-leaf parsley

Details

Servings 4

Preparation

Step 1

45 minutes

Preheat oven to 350@ F. Place 2 sage leaves in the
center of each piece ofprosciutto, then wrap each
cutlet in the prosciutto, as shown. Put the flour
on a plate and season with the pepper. Dredge the
prepared cutlets in the flour. Heat the oil and 1
tablespoon of the butter in a large skillet. Once the
butter is foaming, add 4 of the cutlets, seam-side
down. Cook over medium-high heat until golden
brown, about 3 minutes per side. Transfer to a baking
dish. Add another tablespoon of the butter to the
pan and brown the remaining cutlets. Transfer
to the baking dish, then cook in oven for 8 minutes.
Reduce pan heat to medium-low and add the
Marsala. Stir constantly, scraping up the browned
bits. Simmer for 3 minutes. Add the capers and
parsley. Stir in the remaining butter. Spoon the
sauce over the chicken and serve with sauteed
spinach and crusty bread.