Chicken Marsala Recipe

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 wine
2 tablespoons capers in brine, coarsely chopped
2 tablespoons chopped fresh flat-leaf parsley

Preparation:

Preheat oven to 350° 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 sautéed spinach and crusty bread.