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CHICKEN SALTIMBOCCA WITH MARSALA CREAM SAUCE

Ingredients

½ cup chicken stock

1 cup marsala wine

1 ½ cups heavy cream

6 boneless, skinless chicken breasts (about 2 pounds )

2 teaspoon salt

2 teaspoon black pepper

12-18 fresh sage leaves (plus more for garnish)

6 slices prosciutto

1 cup flour

¼ cup olive oil

6 tablespoon butter

2 cups shredded fontina cheese

1 pound shitake mushrooms

2 teaspoon corn starch

¼ cup milk

4 tablespoon butter

½ cup sage leaves

Instructions

Combine the chicken stock, marsala, and heavy cream in a medium sauce pan over medium heat.  Bring to a boil, reduce heat to medium low and let reduce while you prepare the chicken.

Split the breasts horizontally on a cutting board by holding flat with the palm of your non-knife hand. Using a sharp chef’s knife, slice the chicken breast horizontally into two even pieces.  Place each half in a large ziplock bag and pound with a meat pounder to even ½” thickness all over.

Season each breast with 1 teaspoon each salt and pepper.  Place sage leaves along the top of each breast, ½” apart, pressing to adhere.  Wrap each breast in a slice of prosciutto.

Place the flour in a pie plate and turn each prosciutto covered breast to coat.  Tap lightly to remove excess flour.

Heat the olive oil and 4 tablespoons of the butter in a large non-stick skillet over medium high heat.  Add the chicken, sage side down, and cook until lightly browned, about 1 minute per side.  Add the cheese on top of each breast when you flip the chicken.  Work in batches, adding extra butter as needed. Remove chicken from the pan and tent with foil to keep warm.

Add the mushrooms to the pan drippings with remaining salt and pepper.  Sauté until soft and lightly browned, about 4 minutes.  

Whisk the corn starch with milk until smooth and then whisk into the marsala sauce until smooth, creamy, and slightly thickened, about one minute.

Melt the butter in a small frying pan and add the remaining sage leaves for garnish.  Cook for about 1 minute until the leaves are crispy and butter is brown.

Serve one breast, topped with mushrooms and that silky marsala gravy and crispy sage leaves!!  DELISH!!  

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