Cook Time
10 min
Yields
4 servings
Try this delicious chicken dish layered with sage, proscuitto and cheese then marinated in wine.
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ingredients
4
chicken, breasts, skinless, boneless
16
sage, fresh, leaves
4
cheese, prosciutto, thinly sliced
3
Tbsp olive oil, extra virgin
¼
cup flour
½
cup chicken, stock
¼
cup dry white wine
¼
cup marsala
¼
cup port
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directions
Step 1
Place chicken breasts between sheets of waxed paper; pound to 1/4-inch (5 mm) thickness.
Step 2
Place 4 sage leaves on one side of each breast.
Step 3
Cover each breast with slice of prosciutto; press to adhere.
Step 4
In very large skillet, heat oil over medium-high heat.
Step 5
Place in shallow plate; dredge breasts lightly in flour; shake off excess.
Step 6
Add chicken to skillet; cook, turning once, for about 3 minutes per side or until no longer pink inside.
Step 7
Transfer to serving platter; tent with foil to keep warm.
Step 8
Add chicken stock, wine and Marsala to pan; bring to boil, scraping up any brown bits.
Step 9
Boil for 4 minutes or until reduced to 1/2 cup (125 mL).
Step 10
Pour sauce over chicken.