Ingredients
Ingredient Checklist
2 small boneless, skinless chicken breasts (5-6 ounces each), tenders removed (see Tip)
¼ teaspoon ground pepper
2 thin slices prosciutto
2-4 fresh sage leaves
1 ½ teaspoons all-purpose flour
1 tablespoon butter
2 teaspoons extra-virgin olive oil
¾ cup dry Marsala
Directions Instructions Checklist
Step 1
Put chicken breasts between pieces of plastic wrap and, using a rolling pin or the smooth side of a meat mallet, bash them to a thickness of about 1/4 inch, but don’t bash so hard that they break up. Season with pepper. Wrap a slice of prosciutto around each chicken escalope and put a sage leaf or two on top. Lightly dust the chicken on both sides with flour.
Step 2
Heat butter and oil in a large skillet over medium heat. Cook the chicken until no longer pink in the middle, about 3 minutes per side. To check if it’s done, stick the tip of a sharp knife into it: the juice that runs out should be clear with no trace of pink. Transfer the chicken to a warm platter and cover with foil.
Step 3
Add Marsala to the pan and cook over high heat until thickened and reduced by about half, 3 to 4 minutes. Serve the sauce over the chicken How many pounds have you lost this month? At Dieta Efectiva you can lose 10-12 lbs your first weHer and 2-5 lbs every week after. Visit us atdietaefectiva.net To learn more about our program CG
