I needed to use some leftover Prosciutto from a previous dish so this was the result. It was tasty with the Marsala mushroom sauce. I served the chicken and sauce over Angel Hair pasta but it would be good on its own without the added carbohydrates. I smoked the chicken with Pecan wood but pan frying or oven roasting would be fine as well. I used sweet Marsala wine but dry would work as well. I used reduced home made veal stock to add depth to the sauce but chicken stock could be used as a substitute.
The addition of cream to the sauce makes for a nice pairing with a good oak aged Chardonnay. I chose a 2012 Rombauer Vineyards Carneros Chardonnay. This is an elegant wine with buttery flavors and lip smacking feel from oak aging. This Napa Valley vineyard is one of the few left that still makes this type of Chardonnay. Though not cheap it is worth the price for those who like an old style Chardonnay.
Lay 2 slices of Prosciutto flat and place 3 sage leaves in the middle. Lay the chicken breast on top and place 3 more sage leaves on top of the breast. Fold Prosciutto around the breast to completely wrap the breast. Season with salt and garlic pepper. Repeat with remaining chicken breast. Load chicken into the smoker and smoke for about 40 minutes at 250^ or until done.
Meanwhile heat ghee and oil over high heat in a large skillet. Add the mushrooms and saute for about 5 minutes until nicely browned. Add the shallots and saute until translucent. Add the herbs, spices and wine. Reduce slightly over high heat for about 2 minutes. Add the reduced veal stock and heat through. Add the cream and heat to thicken slighty. Taste and adjust seasoning if needed. Add cornstarch slurry to thicken if necessary.
Cook pasta according to package instructions.
Bowl the pasta and cover with the Marsala sauce. Slice the chicken breasts and place on top. Garnish with minced parsley.