CHICKEN SALTIMBOCCA WITH MARSALA MUSHROOM CREAM SAUCE

Combine the chicken stock, marsala, and heavy cream in a medium saucepan over medium heat.  Bring to a boil, reduce heat to medium low and let reduce while you prepare the chicken.

Butterfly the breasts on a cutting board by holding the top of the breast flat with the palm of your hand. Using a sharp chef’s knife, slice the chicken breast horizontally into two even pieces (between your hand and the cutting board) that open like a book.  Place each half in a large ziplock bag and pound with a meat pounder to even ½” thickness all over.

Season the breasts on both sides with 1 teaspoon each of  the salt and pepper.  Lay the sage leaves along the top of each breast, ½” apart, pressing to adhere.  Tightly wrap each breast in 1-2 slices of prosciutto, depending on the size of the breasts.

Place the flour in a pie plate and turn each prosciutto covered breast to coat.  Tap lightly to remove excess flour.

Heat the olive oil and 4 tablespoons of the butter in a large non-stick skillet over medium high heat.  Add the chicken, sage side down, and cook until lightly browned, about 1-2 minutes per side.  Add the cheese on top of each breast when you flip the chicken.  Cook for 2-3 minutes on the second side until just cooked through. Work in batches, adding extra butter as needed. Remove chicken from the pan and tent with foil to keep warm.

Add the mushrooms to the pan drippings with remaining salt and pepper.  Sauté until soft and lightly browned, about 4 minutes.

Whisk the corn starch with milk until smooth and then whisk into the marsala sauce until smooth, creamy, and slightly thickened, about one minute.  Add the mushrooms to the sauce.

Melt the butter in a small frying pan and add the remaining sage leaves for garnish.  Cook for about 1 minute until the leaves are crispy and butter is brown.

Serve one breast, topped with  that silky marsala mushroom gravy and crispy sage leaves!!  Toss the remaining sauce with the pasta and serve on the side. DELISH!!