Chicken Saltimbocca

Serves 4

30 minutes

1/4 C flour

Coarse salt

Black pepper

4 chicken breasts

4 slices prosciutto

4 large sage leaves, plus about 20 smaller leaves

1/2 C vegetable oil

2 large shallots, thinly sliced

8 oz oyster mushrooms, sliced

1 C Marsala wine

1 C chicken stock

4 T butter

2 T parsley leaves, chopped fine

Season flour with salt and pepper.

With a meat mallet, pound the chicken breast to 1/4 inch thickness.  Season with salt and pepper, lay one sage leaf, and one slice prosciutto on each breast. Roll each breast and secure with toothpicks or kitchen twine. Dredge breast in seasoned flour.

In a small saute pan, heat oil to 375.  Fry the small sage leaves and reserve for garnish.

Add chicken and saute until golden brown on both sides. Remove chicken to a plate and cover with foil to keep warm.

Add shallots and mushrooms to pan and cook until the mushrooms have sweated, about 5-6 minutes.

Add Marsala and chicken stock and cook over high heat until reduced by half.

Swirl the butter into the pan, add the parsley. Return chicken to pan until warm. Serve garnished with fried sage leaves.