Chicken Marsala

Serves 4   Hands-On Time 40 min    Total Time 40 min
Ingredients

•     16 fresh sage leaves
•     8 large, thin slices prosciutto
•     8 chicken cutlets
•     2tablespoons all-purpose flour
•     1 1/2teaspoons freshly ground black pepper
•     1tablespoon olive oil
•     3tablespoons butter
•     3/4cup Marsala wine
•     2tablespoons capers in brine, coarsely chopped
•     2tablespoons chopped fresh flat-leaf parsley

Directions

1.     Heat oven to 350° F. Place 2 sage leaves in the center of each slice of prosciutto, then wrap each cutlet in the prosciutto.
2.     Put the flour and pepper on a plate and dredge the prepared cutlets. Heat the oil and 1 tablespoon of the butter in a large skillet over medium-high heat. Once the butter is foaming, add 4 of the cutlets, seam-side down.
3.     Cook the cutlets until golden brown, about 3 minutes per side. Transfer to a baking dish. Repeat with 1 tablespoon of the butter and the remaining cutlets.
4.     Transfer the baking dish to oven and cook the cutlets for 5 minutes.
5.     Meanwhile, reduce heat under the skillet to medium-low and add the Marsala. Simmer for 3 minutes, stirring constantly and scraping up browned bits.
6.     Add the capers and parsley. Stir in the remaining tablespoon of butter. Spoon the sauce over the chicken.

Source :www.realsimple.com