Chicken Saltimbocca with Country Ham

Step 1: To prepare the cutlets, place a chicken breast between 2 sheets of plastic wrap and pound to slightly over 1/4-inch thick, and repeat with the remaining chicken..

Step 2: Place 4 fresh sage leaves on each cutlet, top with 1-2 slices ham and press lightly to adhere.

Step 3: Place on a baking sheet and refrigerate to set, at least 10 minutes.

Step 4: Place the flour in a shallow dish and season with pepper (no salt necessary).

Step 5: To cook the cutlets, heat the oil in a large, heavy-bottomed skillet over medium-high heat.

Step 6: Working with 2 pieces at a time, dredge both sides of the chicken in flour, shake off the excess, the chicken should be lightly dusted.

Step 7: Without crowding, add 2 pieces of chicken to the skillet, ham side down first, and saute for 2-3 minutes per side.

Step 8: Transfer to a warm platter and cover loosely with foil.

Step 9: Repeat with remaining chicken, adding more oil if necessary.

Step 10: To make sauce, pour off any excess oil from the skillet and return the skillet to heat.

Step 11: Add wine and Marsala and bring to a boil over medium-high heat, scraping up browned bits; add the stock and increase the heat to high.

Step 12: Cook until the sauce is reduced and slightly thickened, 3-5 minutes.

Step 13: Taste and adjust seasonings.

Step 14: Spoon sauce over the chicken, and garnish with fresh sage, and serve.