Recipe Courtesy of Chef Amy Chamberlain
1# chicken breasts, boneless and skinless
4 slices of prosciutto
4 slices of your favorite cheese
4-8 nice leaves of fresh sage
1 shallot, minced
1/3 c marsala wine
1 c chicken stock
½ c flour
Butter and/or oil for sauté
Salt and pepper
Slice chicken breasts into nice cutlets. Toss in seasoned flour.
Put a sauté pan on medium heat.
Add oil to pan. When oil shimmers, place chicken cutlets in pan. Cook on each side until golden brown. (Chicken should be almost cooked through.)
Remove chicken from pan. Add a pat of butter and shallots (and sliced mushrooms if you wish). Sauté shallots for a minute or two. Deglaze pan with Marsala wine and allow it to boil and reduce by half. Add chicken stock and bring to a boil. Add some salt and pepper. Add chicken breasts back in, turn down heat and simmer for a few minutes. Pull all off the heat.
Top each cutlet with a leaf or two of sage, a slice of prosciutto and a slice of cheese. Put pan back on stove and cover for 1 minute.
Plate chicken and pour pan sauce over cutlets. This is yummy with mashed potatoes or pesto pasta, asparagus or green beans.