CHICKEN BREAST: This is another recipe of cooking chicken breast that goes down very well with company.

CHICKEN SALTIMBOCCA:



4 chicken breasts

4 sage leaves

4-5 shallots, thinly sliced

4 large slices Prosciutto ham

flour

salt and pepper

4 tbsp. olive oil

½ lb. oyster or other mushrooms cut into ½-inch dice

1 cup Marsala wine

½ cup chicken stock

2 tbsp. butter



Place each chicken breast between 2 sheets of plastic wrap and pound it with a meat mallet to ¼-inch thickness. Add salt and pepper to taste; then arrange a sage leave and 1 slice of prosciutto ham over each piece of meat. Fold each piece in half like a book, and secure with a toothpick if necessary. Dredge each package in flour seasoned with salt and pepper.

In a heavy non-stick saucepan, heat 2 tbsp. oil until hot and sauté chicken breasts in batches over medium-high heat. Cook 2 minutes on each side or until golden brown; then turn over to brown the other side. Remove with tongs and keep warm.

Add 1 tbsp. oil to pan and cook shallots and mushrooms for 4-5 minutes. Add Marsala wine and chicken stock and scrape up brown bits from the skillet. Cook over high heat until liquid is reduced by half. Swirl in butter to make sauce.

Pour sauce over chicken breast to serve.