Chicken Marsala with Prosciutto and Sage

Ingredients

• Chicken breast, boneless, skinless4 (6 oz each)
• All-purpose flour1/2 cup
• Salt1 teaspoon
• Black pepper1/2 teaspoon
• Olive oil2 tablespoons
• Butter2 tablespoons
• Prosciutto, thinly sliced4 slices
• Cremini mushrooms, sliced8 oz
• Shallots, minced2
• Garlic, minced2 cloves
• Fresh sage leaves8-10
• Marsala wine (dry)1 cup
• Chicken broth1/2 cup

Steps

1. 1

   Pound chicken breasts to 1/2-inch thickness. Mix flour with salt and pepper. Dredge chicken in flour mixture.

2. 2

   Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium-high heat. Add prosciutto and cook until crispy. Remove and set aside, crumble when cool.

3. 3

   Add remaining olive oil and butter to the skillet. Sear chicken for 3-4 minutes per side until golden brown. Remove chicken and set aside.

4. 4

   Add mushrooms and shallots to the skillet and cook until softened, about 5 minutes. Add garlic and sage leaves, cook until fragrant, about 1 minute.

5. 5

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

6. 6

   Stir in chicken broth and bring to a simmer. Return chicken to the skillet. Cook for 5-7 minutes until cooked through.

7. 7

   Serve chicken topped with crispy prosciutto and sauce.