Ingredients
Boneless, skinless chicken breasts
Prosciutto di Parma - thinly sliced
fresh sage leaves
olive oil
butter
flour
marsala wine
Preparation
Pound the chicken breast until thin. Cover chicken breast with a slice of prosciutto, cutting chicken breast if necessary so prosciutto fits perfectly over the breast. Take a sage leave and attach to chicken breast by using a toothpick
Lightly cover each of the chicken breasts with flour. Do this ONLY on the sage leave side of the breast
Take two tablespoons of olive oil and two tablespoons of butter and melt them into a frying pan
Place chicken breast into the frying pan, sage side down
When you see the chicken start to turn white about half way up the side of the chicken, then flip it over. This should only take about 3 to 4 minutes
Remove the chicken breasts from the frying pan and place to the side
Take a half cup of masala wine and add it to the frying pan. Move a spatula gently around the pan and deglaze all the tasty little bits stuck to the bottom
Add the chicken breasts back into the frying pan and cover for no more than 30 seconds
Plate your chicken breasts and pour the masala wine reduction over the breasts
ENJOY!
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