Makes 4 servings; Total time: 35 minutes
2 boneless, skinless chicken breast halves(6-8 oz.each)
salt and pepper
2 Tbsp. olive oil
8 oz. button mushrooms
(halved, quartered if large)
1/2 Cup. sweet marsala
1/2 Cup. beef broth
2 oz. prosciutto, chopped
2 Tbsp. chopped fresh sage
2 Tbsp. unsalted butter
Slice chicken breasts in half length wise. Place pieces, one at a time,
in a resealable plastic bag, then pound with a meat mallet until 1/4" thick.
Season both sides of the breasts with salt and pepper.
Sauté 2 pieces of the chicken in oil in a sauté pan over medium-high heat
until browned, 3 to 5 minutes.and cook 2 more minutes,
Then transfer to a plate and tent with foil to keep warm.
Sauté remaining chicken in the same manner.the sauté pan over high heat,
5 minutes, or until beginning to brown.
Cook mushrooms in the sauté pan over high heat, 5 minutes or until beginning to brown.
Add additional oil as needed to prevent burning.
Deglaze with marsala, scraping up any brown bits, then add broth and bring to a boil.
Simmer until liquid is reduced by half,5 minutes.
Off heat, stir in prosciutto, sage, and butter until butter melts.
Season with salt and pepper.
Pour sauce over chicken.