Chicken Saltimbocca

• 2 (4 -6 ounce) boneless skinless chicken breasts
• salt & pepper
• 2 tablespoons olive oil
• 8 ounces button mushrooms, halved
• 2 shallots, chopped
• 2 garlic cloves, finely chopped
• 12 cup sweet marsala wine
• 12 cup beef broth
• 2 ounces prosciutto, thinly sliced
• 2 tablespoons fresh sage, chopped
• 2 tablespoons butter

1. Place chicken pieces, one at a time between plastic wrap; pound to 1/4 inch thick.
2. Season chicken on all sides with salt and pepper.
3. Saute chicken in oil over med-high heat until browned, 3-5 minutes.
4. Turn and cook another 2 minutes.
5. Transfer to serving plate; keep warm under foil.
6. Cook mushrooms, shallots and cloves in the same pan over high heat, about 5 minutes or until lightly browned.
7. You may need to add a little more oil.
8. Deglaze with Marsala, scraping all browned bits.
9. Add broth and bring to boil.
10. Simmer until liquid is reduced by half, approx 5 minutes.
11. Turn off heat, stir in sage, and butter.
12. Top with prosciutto.
13. When butter and prosciutto is melted, it's done.
14. Taste and season more if needed.
15. Pour over chicken.

chicken breasts, salt, olive oil, button mushrooms, shallots, garlic, sweet marsala, beef broth, fresh sage, butter

Taken from www.food.com/recipe/chicken-saltimbocca-250821 (may not work)