Chicken Saltimbocca

Adapted from www.foodnetwork.com. Serves 4.

1 cup all purpose flour
Salt and pepper
4 (8-ounce / 240 g) chicken breasts
4 large slices prosciutto
4 large sage leaves, plus 20 smaller ones
4 tablespoons extra-virgin olive oil
4 shallots, thinly sliced
1 pound portobello mushrooms, sliced into 1/4-inch pieces
1 cup Marsala wine
1/2 cup chicken stock
2 tablespoons butter
1 bunch Italian parsley, chopped to yield 1/4 cup

• Season the flour with salt and pepper.
• With a meat mallet, pound the chicken breasts to 1/4-inch thickness. Season each breast with salt and pepper and lay 1 large sage leaf on each breast. Lay 1 slice prosciutto over each piece and fold in half like a book. Secure the two sides with a toothpick and dredge each breast in the seasoned flour.
• In a 12 to 14-inch saute pan, heat the olive oil until smoking. Saute the 20 smaller sage leaves for 30 seconds or so, until crisp. Remove the leaves with a slotted spoon, and reserve.
• Add the chicken and saute until golden brown on both sides. Add the shallots and mushrooms and cook until the mushrooms have sweated, about 5 to 6 minutes. Add the Marsala and chicken stock and cook over high heat until reduced by half. Swirl the butter into the pan, add the parsley and serve on 4 warmed dinner plates. Serve with rice or potatoes, and top with the fried sage leaves.

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