Chicken Marsala with Prosciutto and Sage

Ingredients

• Chicken breasts4 boneless, skinless
• All-purpose flour1/2 cup
• Saltto taste
• Black pepperto taste
• Olive oil2 tablespoons
• Butter2 tablespoons
• Prosciutto4 slices, thinly sliced
• Shallots2, finely chopped
• Garlic2 cloves, minced
• Cremini mushrooms8 ounces, sliced
• Marsala wine1 cup
• Chicken broth1/2 cup
• Fresh sage leaves8-10

Steps

1. 1

   Pound chicken breasts to 1/2-inch thickness. Season with salt and pepper, then dredge in flour.

2. 2

   Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Sear chicken for 3-4 minutes per side until golden brown. Remove and set aside.

3. 3

   In the same skillet, add prosciutto and cook until crispy. Remove prosciutto, crumble, and set aside. Reserve rendered fat.

4. 4

   Add remaining 1 tablespoon olive oil and 1 tablespoon butter to the skillet. Add shallots and sauté until softened, about 2 minutes. Add garlic and mushrooms, cook until browned, about 5-7 minutes.

5. 5

   Pour in Marsala wine and scrape up browned bits. Reduce by half, about 3-5 minutes.

6. 6

   Stir in chicken broth. Bring to a simmer and cook until sauce thickens slightly. Stir in fresh sage leaves during the last minute of simmering.

7. 7

   Return chicken to the skillet. Top with sauce, crumbled prosciutto, and extra sage leaves. Serve immediately.