- Portion size 4 servings
- 4 boneless skinless chicken breasts
- 1/4 teaspoon pepper
- 16 fresh sage leaves
- 4 large thin prosciutto
- 3 tablespoons extra virgin olive oil
- 1/4 cup flour
- 1/2 cup chicken stock
- 1/4 cup dry white wine
- 1/4 cup Marsala wine
- 1/4 cup port
Place chicken breasts between sheets of waxed paper; pound to 1/4-inch (5 mm) thickness. Place 4 sage leaves on one side of each breast. Cover each breast with slice of prosciutto; press to adhere.
In very large skillet, heat oil over medium-high heat. Place in shallow plate; dredge breasts lightly in flour; shake off excess. Add chicken to skillet; cook, turning once, for about 3 minutes per side or until no longer pink inside. Transfer to serving platter; tent with foil to keep warm.
Add chicken stock, wine and Marsala to pan; bring to boil, scraping up any brown bits. Boil for 4 minutes or until reduced to 1/2 cup (125 mL). Pour sauce over chicken.