Recipe courtesy of Mario Batali
Total:
45 min
Active:
15 min
Yield:
4 servings

Ingredients

  • 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

Directions

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.

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