Chicken Saltimbocca

• 4 chicken breasts
• 4 large sage leaves
• 4 large slices prosciutto
• Flour
• Salt and pepper
• 4 tablespoons virgin olive oil
• 4 shallots, thinly sliced
• 1/2 pound oyster mushrooms, sliced into 1/4-inch pieces
• 1 cup Marsala wine
• 1/2 cup chicken stock
• 2 tablespoons butter

1. Lightly pound the chicken breasts to 1/4-inch thick.
2. Season with salt and pepper and lay a sage leaf on each breast.
3. Lay 1 slice prosciutto over each and fold in half like a book.
4. Secure the two sides with a toothpick and dredge whole piece in flour seasoned with salt and pepper.
5. In a 12 to 14-inch saute pan, heat oil until just smoking.
6. Add chicken and saute until golden brown on both sides.
7. Add shallots and mushrooms and cook until mushrooms have sweated, about 5 to 6 minutes.
8. Add marsala and chicken stock and cook over high heat until reduced by half.
9. Swirl in butter and serve.

chicken breasts, sage, flour, salt, virgin olive oil, shallots, mushrooms, marsala wine, chicken stock, butter

Taken from www.foodnetwork.com/recipes/mario-batali/chicken-saltimbocca-recipe.html (may not work)