Chicken Saltimboca

• 4 Chicken Breast
• 1/2 Cup Marsala Wine
• 3 Cloves Garlic minced
• 2 Shallots minced
• 6-8 Kumquats thinly sliced
• 2 Tablespoon fresh Rosemary
• 2 Tablespoon fresh sage
• Salt and Pepper to taste
• 4 slices Prosciutto
• 4 slices Swiss or Fontina Cheese
• 5 Tablespoons of Butter

1. Prepare the Chicken:
2. Place chicken breasts between plastic wrap and either beat with a meat hammer or pan until about 1/2 inch thick. Season with Salt and Pepper and fresh Rosemary/Sage on both sides.
3. Heat 3 Tablespoons butter in a large saute/frying pan add chicken and heat on both sides until opaque throughout. Transfer chicken to baking pan, top each breast with a slice of cheese and prosciutto and drizzle pan with remaining butter. Broil in over for 2-3 min.
4. For Sauce:
5. Heat 2 tablespoons butter in pan. Add Shallots, garlic and kumquats and heat over med-high heat until tender about 3 min. Add 1/2 cup Marsala wine and stir until liquid recedes and thickens about 4 min longer.
6. Top Chicken breasts with the sauce and serve.

chicken, marsala wine, garlic, shallots, kumquats, rosemary, fresh sage, salt, swiss, butter

Taken from www.epicurious.com/recipes/member/views/chicken-saltimboca-51498021 (may not work)