INGREDIENTS

  • 2 (4-6ounce) boneless skinless chicken breasts
  • salt & pepper
  • 2 tablespoons olive oil
  • 8 ounces button mushrooms , halved
  • 2 shallots , chopped
  • 2 garlic cloves , finely chopped
  • 1/2 cup sweet marsala wine
  • 1/2 cup beef broth
  • 2 ounces prosciutto , thinly sliced
  • 2 tablespoons fresh sage , chopped
  • 2 tablespoons butter

DIRECTIONS

  1. Place chicken pieces, one at a time between plastic wrap & pound to 1/4 inch thick.
  2. Season chicken on all sides w/ salt & pepper.
  3. Saute chicken in oil over med-high heat until browned, 3-5 minutesturn & cook another 2 minutes.
  4. Transfer to serving plate, keep warm under foil.
  5. Cook mushrooms, shallots & cloves in the same pan over high heat, about 5 minutes or until lightly browned.You may need to add a little more oil.
  6. Deglaze with marsala, scraping all browned bits. Add broth, & bring to boil.Simmer until liquid is reduced by half.Approx 5 minutes.
  7. Turn off heat, stir in sage, and butter. Top w/ prosciutto.When butter and prosciutto is melted it’s done.
  8. Taste & season more if needed.
  9. Pour over chicken.