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Chicken Saltimbocca with Country Ham

Created by TxGriffLover on October 27, 2011

4-6 (8-ounce) boneless, skinless chicken breasts
16-24 fresh sage leaves plus more for garnish
8-12 paper thin slices country ham, prosciutto, or Serrano ham (about 6-8 ounce total)
1/4 cup all-purpose flour
Fresh ground black pepper

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.