Chicken Breasts With Marsala And Prosciutto

• 4 whole chicken breasts, skinned, boned, halved (2 lb.)
• 2 Tbsp. vegetable oil
• 3 Tbsp. unsalted butter
• 2 tsp. dried sage, crumbled
• 8 thin slices prosciutto
• 1/2 c. dry Marsala wine
• 1/3 c. heavy cream
• salt
• fresh ground pepper
• fresh chopped parsley (optional)

1. Pound chicken breasts between wax paper to 1/4-inch thick. Heat oil and butter in large skillet over medium high heat. Quickly saute chicken, turning once until lightly browned 45 to 60 seconds per side.
2. Do not crowd the skillet.
3. Remove from heat and transfer chicken to large plate; sprinkle with sage.
4. Top each with the prosciutto.
5. Add Marsala to skillet.
6. Cook over medium-high heat scraping up brown bits from skillet until liquid is reduced and slightly thickened, about 1 to 2 minutes.
7. Add cream.
8. Reduce until thickened; reduce heat to low.
9. Add salt and pepper to taste. Add chicken and cook, spooning sauce over chicken until heated through.
10. Arrange on platter; sprinkle with chopped parsley.

chicken breasts, vegetable oil, unsalted butter, sage, marsala wine, heavy cream, salt, fresh ground pepper, parsley

Taken from www.cookbooks.com/Recipe-Details.aspx?id=495567 (may not work)