Chicken Marsala Cordon Bleu

Directions

Splash a little water over both sides of each chicken breast half paper.

Fold out the fillet (extra flap) and top with additional waxed.

Start ing at the center gently pound the breasts until they are between ⅛ and ¼ i nch thick.

Peel off the top waxed paper and lift the pounded cutlet from the w ax paper underneath so it does not stick.

Put 1 Tbs. each of the butter and olive oil in a large skillet over medium h eat.

Sprinkle the flour on a plate, and dredge 2 cutlets to lightly coat.

Place in heated butter and brown well on each side about 2 minutes; set aside cove red with aluminum foil.

Repeat with remaining 2 cutlets.

Add the remaining ½ Tbs. butter to the pan with the garlic and rosemary; sauté for 30 seconds and then add the mushrooms; brown well 1 to 2 minutes.

Pour in the Marsala and add the salt and pepper; boil.

Top each cutlet with a slice if ham and cheese, trimming to fit.

Cover the pan and bring to a boil over moderate heat, lower heat and simmer until cheese melts (about 2 minutes).

Remove the cutlets from the pan with a spatula and transfer to with parsely.