Chicken Saltimbocca

By GrandmaFred

Ingredients

• 4 boneless skinless chicken breasts
• 12 large fresh sage leaves
• 4 thin slices prosciutto
• 1/4 c. flour
• salt and pepper
• 3 Tbsp. olive oil
• 1/3 c. Marsala wine
• 1 Tbsp. unsalted butter

Details

Servings 4
Preparation time 10mins
Cooking time 17mins

Preparation

Step 1

Top each chicken breast with 3 leaves of sage and a slice of prosciutto. Gently pound with a rolling pin until chicken breast is 1/4 inch thick. Set aside.

Put flour in a shallow dish. Season with salt and pepper.

Dip one breast into the flour, lightly coating each side. Shake of excess. Repeat with other breasts.

In a large skillet, heat olive oil over medium heat until very hot. Saute chicken breasts for 2 minutes per side or until golden on both sides and chicken is cooked through. Do not crowd skillet. Set chicken aside and keep warm. Deglaze pan with marsala, bringing heat to high and reduce by half, about 3 minutes. Add butter, then pour sauce over chicken breasts and serve.