Chicken Marsala

• 16 fresh sage leaves
• 8 large, thin slices prosciutto
• 8 chicken cutlets
• 2 tablespoons all-purpose flour
• 1 1/2 teaspoons freshly ground black pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• 3/4 cup Marsala
• 2 tablespoons capers in brine, coarsely chopped
• 2 tablespoons chopped fresh flat-leaf parsley

1. Preheat oven to 350u0b0 F. Place 2 sage leaves in the center of each piece of prosciutto, then wrap each cutlet in the prosciutto, as shown. Put the flour on a plate and season with the pepper. Dredge the prepared cutlets in the flour. Heat the oil and 1 tablespoon of the butter in a large skillet. Once the butter is foaming, add 4 of the cutlets, seam-side down. Cook over medium-high heat until golden brown, about 3 minutes per side. Transfer to a baking dish. Add another tablespoon of the butter to the pan and brown the remaining cutlets. Transfer to the baking dish, then cook in oven for 8 minutes. Reduce pan heat to medium-low and add the Marsala. Stir constantly, scraping up the browned bits. Simmer for 3 minutes. Add the capers and parsley. Stir in the remaining butter. Spoon the sauce over the chicken and serve with sauteed spinach.
2. Yield: Makes 4 servings

sage, chicken cutlets, flour, freshly ground black pepper, olive oil, butter, marsala, capers, flatleaf

Taken from www.epicurious.com/recipes/member/views/chicken-marsala-50017268 (may not work)