Williams-Sonoma Chicken Saltimocca

CC & G's Note:

There are similar recipes posted but this one uses Marsala instead of wine. I have used provalone cheese instead of fontina. It is a quick and delicious dish.

• Total Time: 25 mins
• Prep Time: 10 mins
• Cook Time: 15 mins

Ingredients:

Servings: 4

• 4 chicken breasts, skinless, boneless
• salt & freshly ground black pepper
• 2 tablespoons fresh sage
• 4 tablespoons unsalted butter
• 8 slices Fontina cheese, thin slices
• 4 slices prosciutto or 4 boiled ham, large thin slices
• 2 shallots, minced
• 1/2 cup marsala or 1/2 cup chicken broth
• 1/2 lemon

Directions:

1. Preheat broiler (grill), cut each chicken breast in half lengthwise to make 8 pieces total. Place each piece of chicken between 2 sheets of plastic wrap and lightly pound with a meat mallet or the bottom of a heavy pan to an even thickness of about 1/4 inch. Season the chicken with salt and pepper, then sprinkle with sage.
2. In a large frying pan over medium-high heat, melt 3 tablespoons of butter. Add the chicken and cook until golden, 2-3 minutes. Turn and cook until just opaque throughout, about 3 minutes. Top each piece with 1 cheese slice and 1 prosciutto slice. Transfer to a baking sheet and cook under the broiler to melt the cheese, about 1 minute.
3. Add the remaining 1 tablespoon butter to the pan. Add the shallots and saute until softened, about 1 minute. Add the marsala and cook, stirring to scrape up the browned bits on the pan bottom, until the sauce is slightly reduced, 1-2 minutes. Squeeze in 1 teaspoon lemon juice and stir to blend. Transfer the chicken to plates, top with the shallot sauce and serve.