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Ingredients
- 1 c. all purpose flour Salt to taste Freshly-grnd black pepper to taste
- 4 x chicken breasts - (8 ounce ea)
- 4 lrg slices prosciutto
- 4 lrg sage leaves plus
- 20 sm sage leaves
- 2 c. extra-virgin extra virgin olive oil plus
- 4 Tbsp. extra-virgin extra virgin olive oil
- 4 x shallots thinly sliced
- 1/2 lb oyster mushrooms sliced 1/4" pcs
- 1 c. Marsala wine
- 1/2 c. chicken stock
- 2 Tbsp. butter
- 1/4 c. minced fresh Italian parsley
Directions
- Season the flour with salt and pepper.
- With a meat mallet, lb. the chicken breasts to 1/4-inch thickness. Season each breast with salt and pepper and lay 1 sage leaf on each breast. Lay 1 slice prosciutto over each piece and mix in half like a book. Secure the two sides with a toothpick and dredge each breast in the seasoned flour.
- In a heavy-bottomed pot with high sides, heat the 2 c. extra virgin olive oil to 375 degrees. Make sure which you have a slotted spoon or possibly spider close by. Working in a few batches, fry the small sage leaves in the oil, removing with the slotted spoon after 30 seconds. Season with salt, set on a plate lined with paper towels to drain, and set aside.
- In a 12- to 14-inch saute/fry pan, heat the remaining extra virgin olive oil till smoking. Add in the chicken and saute/fry till golden on both sides. Add in the shallots and mushrooms and cook till the mushrooms have sweated, about 5 to 6 min. Add in the Marsala and chicken stock and cook over high heat till reduce by half. Swirl the butter into the pan, add in the parsley and serve on 4 warmed dinner plates, topped with the fried sage leaves.
- This recipe yields 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 410g | |
| Recipe makes 4 servings | |
| Calories 1484 | |
| Calories from Fat 1243 | 84% |
| Total Fat 140.4g | 176% |
| Saturated Fat 24.15g | 97% |
| Trans Fat 0.17g | |
| Cholesterol 104mg | 35% |
| Sodium 194mg | 8% |
| Potassium 619mg | 18% |
| Total Carbs 11.69g | 3% |
| Dietary Fiber 1.4g | 5% |
| Sugars 5.18g | 3% |
| Protein 31.27g | 50% |
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