Chicken Marsala

Name: Chicken Marsala
Ingredients: 16 fresh sage leaves; 8 large, thin slices prosciutto; 8 chicken cutlets; 2 tablespoons all-purpose flour; 1 1/2 teaspoons freshly ground black pepper; 1 tablespoon olive oil; 3 tablespoons butter; 3/4 cup Marsala; 2 tablespoons capers in brine, coarsely chopped; 2 tablespoons chopped fresh flat-leaf parsley

10 ingredients

1 steps

Ingredients

16 fresh sage leaves
8 large, thin slices prosciutto
8 chicken cutlets
2 tablespoons all-purpose flour
1 1/2 teaspoons freshly ground black pepper
1 tablespoon olive oil
3 tablespoons butter
3/4 cup Marsala
2 tablespoons capers in brine, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley

Directions

1

{"0":"Preheat oven to 350\u00b0 F. Place 2 sage leaves in the center of each piece of prosciutto, then wrap each cutlet in the prosciutto, as shown. Put the flour on a plate and season with the pepper. Dredge the prepared cutlets in the flour. Heat the oil and 1 tablespoon of the butter in a large skillet. Once the butter is foaming, add 4 of the cutlets, seam-side down. Cook over medium-high heat until golden brown, about 3 minutes per side. Transfer to a baking dish. Add another tablespoon of the butter to the pan and brown the remaining cutlets. Transfer to the baking dish, then cook in oven for 8 minutes. Reduce pan heat to medium-low and add the Marsala. Stir constantly, scraping up the browned bits. Simmer for 3 minutes. Add the capers and parsley. Stir in the remaining butter. Spoon the sauce over the chicken and serve with sauteed spinach.","2":"Yield: Makes 4 servings"}