Salt and freshly ground black pepper
16 fresh sage leaves
4 slices prosciutto
3 tbsp vegetable oil
All-purpose flour
¼ cup marsala or white wine
1 cup chicken broth
2 tbsp unsalted butter, cut into 8 small pieces
Cut each chicken breast crosswise into two equal pieces. Pound the chicken pieces to an even ½” thickness. Season both sides of the chicken with salt and pepper. Arrange two sage leaves over each piece of chicken and cover those with a half slice of prosciutto. Transfer the chicken to a baking sheet.
Heat the oil in a heavy 12-inch skillet over medium-high heat until rippling. While it is heating, spread the flour out on a plate and coat half the cutlets with flour. Tap them gently to remove excess flour but leave the prosciutto and sage in place. Add the coated cutlets, prosciutto-side down, to the skillet and cook until golden brown. Flip the cutlets and cook the second side just until it loses its raw look and turns white, about 2 minutes. Remove the cutlets to a plate and coat and cook the remaining chicken.
Pour off the fat from the pan and return to the heat. Pour the wine into the pan and bring to a boil while scraping the bottom of the pan with a wooden spoon to remove all the brown bits from the pan. When the wine is almost evaporated, pour in the chicken broth. Bring to a boil and boil until the liquid is reduced by half.
Drop the butter pieces into the sauce and swirl the pan until the butter is melted. Return the cutlets to the sauce, overlapping them, as necessary to make them fit. Continue boiling, spooning some of the sauce over the chicken, until the sauce is thick enough to lightly coat a spoon. Remove the pan from the heat and spoon 2 chicken pieces and some of the sauce onto each plate.
Makes 4 servings 40 minutes
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