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Ingredients
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Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and pepper.
- 2
Wrap with Prosciutto and Sage
Place 2 slices of prosciutto on each chicken breast, then top with 3 sage leaves. Secure with toothpicks if necessary.
- 3
Dredge in Flour
Spread the flour on a plate and dredge each chicken breast in flour, shaking off the excess.
- 4
Cook the Chicken
In a large skillet, heat olive oil and 1 tablespoon of butter over medium-high heat. Add the chicken breasts and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the chicken and set aside.
- 5
Make the Sauce
In the same skillet, add the Marsala wine and chicken broth, scraping up any browned bits from the bottom of the pan. Bring to a simmer and reduce the liquid by half.
- 6
- 7
Serve
Remove toothpicks, serve chicken with sauce drizzled over, and garnish with additional sage leaves if desired.
