2 boneless, skinless chicken breast halves(6-8 oz. each)
Salt and Pepper
2 T.olive oil
8 0z. button mushrooms, halved(quarted if large)
1/2 cup sweet marsala
1/2 cup beef broth
2 oz. prociutto., chopped
2 T.chopped fresh sage
2 T.unsalted butter
Instructions
Slice chicken breasts in half lengthwise. 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. Saute two pieces of chicken in oil in a saute pan over medium-high heat until browned, 3-5 minutes. Turn and cook two more minutes, then transfer to a plate and tent with foil to keep warm. Saute remaining chicken in the same manner.
Cook mushrooms in the saute 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 browneed 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.
Originally Submitted
5/6/2008
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