Chicken Breast Saltimbocca

Ingredients

• 2 whole, small, skinless, boneless chicken breasts, about 2 pounds
• Salt to taste, if desired
• Freshly ground pepper to taste
• ½ cup flour
• 3 tablespoons olive oil
• 4 tablespoons butter
• ¾ cup Marsala wine
• 4 large thin slices prosciutto Cooked escarole (see recipe)
• Cooked Escarole (see recipe)

4 servings

Preparation

1. Split the breasts in half lengthwise. Trim away all membranes, veins and cartilage.
2. Place the breast halves between sheets of plastic wrap and pound lightly with a flat mallet without breaking the flesh.
3. Sprinkle the halves with salt and pepper. Dredge lightly in flour and shake off excess.
4. Heat the oil in a heavy skillet large enough to hold the chicken pieces. Add the pieces in one layer and cook over high heat about 45 seconds or until golden brown on one side. Turn and cook about 30 seconds on the other side.
5. Heat the butter in another large skillet and add the chicken pieces after they are cooked.
6. Pour the Marsala over the chicken and turn the pieces in it. Arrange one slice of prosciutto on top of each piece. Cover and cook about one minute.
7. Spoon equal portions of escarole onto four hot serving plates. Top each with a serving of chicken and prosciutto.

20 minutes