Serves 4 Traditionally, this classic Italian dish is made with veal, but chicken also works. The sauce will help keep the chicken moist while the Marsala compliments the prosciutto.
INGREDIENTS 2 boneless, skinless chicken breasts 2 TBSP Olive Oil 8 oz. mushrooms sliced in half ½ cup beef stock or broth ½ cup marsala or Madeira 2 oz. chopped prosciutto 2 TBSP chopped sage 2 TBSP butter Salt and Pepper
Slice chicken breasts in half length-wise then place in a reseal able plastic bag. Pound each breast with a meat mallet until they are about ¼” thick. Season chicken with salt and pepper. Over medium-high heat, Sauté 2 pieces of chicken at a time in olive oil until browned, about 3-5 minutes per side. Transfer to a plate with foil on top to keep warm.
In same pan (do not clean bits out of pan), cook mushrooms until they begin to brown over medium-high heat. Transfer mushrooms to another plate. Add marsala and beef stock to pan, reduce heat to medium-low and reduce liquid to half. Remove liquid in pan from heat, then add sage, prosciutto and butter. Serve chicken with sauce poured over top.
This recipe tends to lean towards the salty side of the taste map. Both the beef stock and prosciutto have a good amount of salty taste, so to offset that with the wine I look to a wine with sweetness. Your basic buttery Chardonnay will have enough vanilla creaminess and sweetness to compliment this recipe. I don't think a Sauvie B would work as it's too bitter. Perhaps an Italian Soave or Pinot Gris would also work as this is an Italian dish. When cooking regional fare, the wines from the same region are often a good place to start.
One of the Chardonnay's I like with this recipe is the Norman Reserve Chardonnay from Paso Robles. Rich and creamy, and so buttery even Mrs. Buttersworth would say, "Damn! That's buttery!" I like the complex apricot, tangerine, lemon, peach and vanilla toastiness. The intensity of flavors are pretty similar which makes this Reserve (under $20) a great choice. Cheers!