Chickensaltimbocca

Directions

Lightly pound the chicken breasts to ¼ 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 sauté pan, heat oil until just smoking.

Add chicken and sauté 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.