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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