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How to make it

  • Preheat oven to 375. Put flour in shallow dish. Lay chicken breast smooth side up on piece of waxed paper and season lightly with pepper. Lay 3 sage leaves across the top of each chicken breast and wrap with a slice of prosciutto,tucking endsa of prosciuuto underneath.
  • Heat large skilet over med-high heat;add oil and butter. Dredge wrapped chicken in flour,shakingoff excess. Place chicken in pan with prosciutto side down and cook,turning once,till lightly browned on both sides,about 5 mins. in all.
  • Transfer chicken to roasting pan and bake,uncovered for 10 mins.
  • Turn heat under skillet to high. Add the mushrooms and garlic and cook ,stirring till the mushrooms brown,about 4 mins. Add the marsala and the remaining 4 sage leaves and bring to boil,scraping up browned bits with wooden spoon;cook till the liquid is almost gone.
  • Add the water,pull pan off heat and swirl in the creme fraiche and parsley. Season the sauce with salt and pepper to taste. Pool the mushroom sauce on individual plates or on serving platter and arrange chicken pieces on top.
  • Creme Fraiche is a cultured cream-sort of a rich yogurt. Perfect for add luster to sauces. If you can't find it;add heavy cream stirred with a drop or two of lemon juice.

Reviews & Comments 3

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    " It was excellent "
    gagagrits ate it and said...
    This is a really sounds wonderful, you are making me hungry just reading this, great post.....:)
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    " It was excellent "
    notyourmomma ate it and said...
    I love wondra, it is (ahem) wonderful. This is a nicer variation of saltimbocca than mine, can't wait to give it a try. Love the marsala addition. YUMMY
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    " It was excellent "
    sparow64 ate it and said...
    ooooooh....that sounds WAAAYYYYY good Pat!! My list to try soon is growing by leaps and bounds....I should have my meals planned everyday until this time next year! lol I am putting this on the list to try though...have 2 bags of chicken in the freezer, so, no excuses! LOL
    Was this review helpful? Yes Flag

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