Chicken "Saltimbocca" (Saltimbocca Di Pollo)

Directions

1. Season the flour with salt and pepper.
2. With a meat mallet, lb. the chicken breasts to 1/4-inch thickness. Season each breast with salt and pepper and lay 1 sage leaf on each breast. Lay 1 slice prosciutto over each piece and mix in half like a book. Secure the two sides with a toothpick and dredge each breast in the seasoned flour.
3. In a heavy-bottomed pot with high sides, heat the 2 c. extra virgin olive oil to 375 degrees. Make sure which you have a slotted spoon or possibly spider close by. Working in a few batches, fry the small sage leaves in the oil, removing with the slotted spoon after 30 seconds. Season with salt, set on a plate lined with paper towels to drain, and set aside.
4. In a 12- to 14-inch saute/fry pan, heat the remaining extra virgin olive oil till smoking. Add in the chicken and saute/fry till golden on both sides. Add in the shallots and mushrooms and cook till the mushrooms have sweated, about 5 to 6 min. Add in the Marsala and chicken stock and cook over high heat till reduce by half. Swirl the butter into the pan, add in the parsley and serve on 4 warmed dinner plates, topped with the fried sage leaves.
5. This recipe yields 4 servings.