Friday, February 27, 2009

Chicken Marsala

Makes 4 servings

* 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
* 2 tablespoons capers in brine, coarsely chopped
* 2 tablespoons chopped fresh flat-leaf parsley

Preheat oven to 350° F. Place 2 sage leaves in the center of each piece of prosciutto, then wrap each cutlet in the prosciutto, as shown. Put the flour on a plate and season with the pepper. Dredge the prepared cutlets in the flour. Heat the oil and 1 tablespoon of the butter in a large skillet. Once the butter is foaming, add 4 of the cutlets, seam-side down. Cook over medium-high heat until golden brown, about 3 minutes per side. Transfer to a baking dish. Add another tablespoon of the butter to the pan and brown the remaining cutlets. Transfer to the baking dish, then cook in oven for 8 minutes. Reduce pan heat to medium-low and add the Marsala. Stir constantly, scraping up the browned bits. Simmer for 3 minutes. Add the capers and parsley. Stir in the remaining butter. Spoon the sauce over the chicken and serve with sautéed spinach.

photo:James Baigrie


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