Chicken Saltimbocca

• 2 boneless skinless chicken breast halves, about 8 oz each
• 8 ounces mushrooms, halved (quartered if large)
• 2 tablespoons olive oil
• 12 cup dry marsala
• 12 cup beef broth
• 2 ounces prosciutto, chopped
• 2 tablespoons fresh sage, chopped
• 2 tablespoons unsalted butter
• salt and pepper

1. Slice chicken breasts in half lengthwise.
2. Pound each piece to 1/4" thickness.
3. Season with salt and pepper.
4. Saute in oil over medium heat until golden brown - 4-5 minutes (may need to do this in batches - do not crowd them).
5. Remove from pan and keep warm.
6. Saute mushrooms in the same pan over high heat until starting to brown, about 5 minutes.
7. Add more oil if needed.
8. Deglaze the pan with marsala, scraping up the browned bits.
9. Add broth and bring to a boil.
10. Simmer until liquid is reduced by half - about 5 minutes.
11. Off heat, stir in prosciutto, sage, and butter until butter melts.
12. Season with salt and pepper to taste.
13. To serve, spoon sauce over warm chicken breasts.

chicken, mushrooms, olive oil, marsala, beef broth, fresh sage, unsalted butter, salt

Taken from www.food.com/recipe/chicken-saltimbocca-468137 (may not work)