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Categories:
chicken breasts sage flour salt virgin olive oil shallots mushrooms Marsala wine chicken stock butter
Viewed: 23 - Published at: 2 years agoIngredients
- 4 chicken breasts
- 4 large sage leaves
- 4 large slices prosciutto
- Flour
- Salt and pepper
- 4 tablespoons virgin olive oil
- 4 shallots, thinly sliced
- 1/2 pound oyster mushrooms, sliced into 1/4-inch pieces
- 1 cup Marsala wine
- 1/2 cup chicken stock
- 2 tablespoons butter
Method
- Lightly pound the chicken breasts to 1/4-inch thick.
- Season with salt and pepper and lay a sage leaf on each breast.
- Lay 1 slice prosciutto over each and fold in half like a book.
- Secure the two sides with a toothpick and dredge whole piece in flour seasoned with salt and pepper.
- In a 12 to 14-inch saute pan, heat oil until just smoking.
- Add chicken and saute until golden brown on both sides.
- Add shallots and mushrooms and cook until mushrooms have sweated, about 5 to 6 minutes.
- Add marsala and chicken stock and cook over high heat until reduced by half.
- Swirl in butter and serve.
