Recipe By : Molto Mario
Serving Size : 1 Preparation Time :0:00
Categories : New Text Import Chicken Breast
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 chicken breasts
4 large sage leaves
4 slices prosciutto
flour
salt and pepper
4 tablespoons virgin olive oil
4 shallots -- thinly sliced
1/2 pound oyster mushrooms -- sliced
1 cup marsala wine
1/2 cup chicken stock
2 tablespoons butter
Lightly pound the chicken breasts to 1/4 inch thick. Season with salt and
pepper and lay a sage leaf on each breast. Lay 1 slice prosciutto over
each and fold in half like a book. Secure the two sides with a toothpick
and dredge whole piece in flour seasoned with salt and pepper. In a 12
inch to 14 inch saute pan, heat oil until just smoking. Add chicken and
saute until golden brown on both sides. Add shallots and mushrooms and
cook until mushrooms have sweated, about 5 to 6 minutes. Add marsala and
chicken stock and cook over high heat until reduced by half. Swirl in
butter and serve. Yield: 4 servings
