Serving Size : 4 Preparation Time : 30 minutes
- 16 FRESH SAGE LEAVES
- 8 THIN SLICES PROSCIUTTO
- 8 LARGE CHICKEN BREASTS
- 2 tablespoons ALL PURPOSE FLOUR
- 1 tablespoons OLIVE OIL
- 3 tablespoons BUTTER
- 3/4 cup MARSALA WINE OR SHERRY
- 2 tablespoons CAPERS IN BRINE — COARSLY CHOPPED
- 2 tablespoons CHOPPED FRESH PARSLEY
- 1 1/2 teaspoons FRESHLY GROUND PEPPER
Preheat oven to 350 degrees. Place 2 sage leaves in the center of each piece of prosciutto, then wrap each cutlet in the prosciutto. Put the flour on a plate and season with the pepper.Dredge the prepared cutlet in the flour. Heat the oil and 1 tablespoon 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 min. per side. Transfer to a baking dish. Add another tablespoon of butter to the pan and brown the remaining cutlets. Transfer to the baking dish then cover (foil) and cook in the oven for 8 min. Reduce the pan heat to medium low and add the Marsala. Stir constantly, scraping up the browned bits. Simmer for 3 min. Add the capers and parsley. Stir in remaining butter. Spoon the sauce over the chicken.
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NOTES : This dish looks great with rice and sauted spinach. Also, I have used rubbed sage instead of the fresh sage leaves. Try to use fresh herbs whenever possible. This is a fancy dish that goes together quickly.
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