Chicken Marsala

• 8 fresh sage leaves
• 4 slices prosciutto (large thin slices)
• 4 chicken cutlets
• 2 tablespoons all-purpose flour
• 1 12 teaspoons pepper
• 1 tablespoon olive oil
• 3 tablespoons butter
• 34 cup marsala
• 2 tablespoons capers in brine, coarsley chopped
• 2 tablespoons fresh flat-leaf parsley

1. Preheat oven to 350.
2. Lay out prosciutto slices and lay 2 sage leaves on each.
3. Wrap each chicken cutlet in prosciutto.
4. Mix flour and pepper in a shallow bowl.
5. Dredge cutlets in flour.
6. Heat oil and 1 rbsp of butter in a large skillet.
7. Add cutlets, seam-side down.
8. Cook oer medium-high heat until golden brown, about 3 minutes per side.
9. Transfer to a baking dish.
10. Cook for 8 minutes while making the sauce.
11. Reduce pan heat to medium-low and add the marsala.
12. Stir constantly while scraping any brown bits.
13. Cook over low for a couple minutes.
14. Add the capers, parsley and remaining butter.
15. Spoon sauce over chicken and serve.

sage, thin, chicken cutlets, flour, pepper, olive oil, butter, marsala, capers, parsley

Taken from www.food.com/recipe/chicken-marsala-182544 (may not work)