Chicken Marsala

Serves 4

Ingredient 

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

Directions

1. Heat oven to 350° F. Place 2 sage leaves in the center of each slice of prosciutto, then wrap each cutlet in the prosciutto.
2. Put the flour and pepper on a plate and dredge the prepared cutlets. Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter is foaming, add 4 of the cutlets, seam-side down.
3. Cook the cutlets until golden brown, about 3 minutes per side. Transfer to a baking dish. Repeat with 1 tablespoon of the butter and the remaining cutlets. 
4. Transfer the baking dish to oven and cook the cutlets for 5 minutes.
5. Meanwhile, reduce heat under the skillet to medium-low and add the Marsala. Simmer for 3 minutes, stirring constantly and scraping up browned bits.
6. Add the capers and parsley. Stir in the remaining tablespoon of butter. Spoon the sauce over the chicken.