Note: Halve the recipe if you want to make just enough for 2 people or make the whole recipe and freeze the extra chicken and sauce for a meal later in the month
Makes 4 Servings
Put 3 sage leaves on the less smooth side of each pounded chicken breast. Cover them with the prosciutto and press until they adhere. Cover the breasts and chill them for 10 minutes. Cut each breast crosswise in half.
Spread out the four in a pie plate lined with wax paper or parchment. Season half the chicken pieces with salt and pepper to taste. Working with one piece at a time, coat the chicken with the flour, lifting the wax paper on both sides to move the piece around; shake off the excess flour.
Heat 1 1/2 tablespoons olive oil in a large skillet over high heat until hot; reduce the heat to medium. Sauté the chicken for 2 minutes per side, or until the pieces are golden and just cooked through; remove them to a plate and cover them loosely with aluminum foil. Repeat with the remaining oil and chicken.
Add the Marsala to the skillet; bring it to a boil, scraping up the brown bits at the bottom of the pan, and simmer for about 1 minute, or until the pan is almost dry.
Drain and coarsely chop the artichoke hearts (about 1 1/3 cups). Add them to the skillet along with the chicken stock and simmer until reduced by half. Return the chicken to the skillet and simmer just until reheated. Add the butter to the pan and swirl until it has melted. Divide the chicken among 4 dinner plates; spoon the sauce over the chicken and serve.
Note: Or use 1 1/4 pounds thin chicken cutlets (about 7), which will not need to be pounded or cut in half. Just make sure to distribute the sage leaves and prosciutto evenly among all the cutlets.
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