CHICKEN SALTIMBOCCA

CHICKEN SALTIMBOCCA    Serves 4

4 Tbsp. Olive oil

4 chicken breasts or veal scallops pounded thin

3 Tbsp. flour

salt and pepper to taste

8 slices prosciutto sliced paper thin

12  to 16 sage leaves

4 slices provolone cheese  (substitute mozzarella if needed)

1/2 cup Marsala wine

4 Tbsp. very cold butter

2 Tbsp. capers  for garnish  (optional)

Preheat oven to 350.

Sprinkle salt and pepper on chicken breasts.  Top each with 3 or 4 sage leaves,  and 2 slices prociutto as shown.    Using the dull edge of a chef's knife, pound the prosciutto onto the breasts to "set."   Dredge lightly in flour.

Heat a skillet with 4 Tbsp. olive oil.  Saute the breasts prosciutto side up for about 4 minutes.  Turn carefully and saute for another 4  minutes.  Remove from skillet and place on a baking sheet.   Top each breast with one slice provolone cheese and place in the oven to melt.   

Meanwhile,  deglaze skillet with Marsala wine, reduce slightly,  turn heat to med/low then add the cold butter swirling one Tablespoon at a time til sauce thickens, about 1 or 2 minutes.

Remove breasts from the oven, plate and pour sauce over the breasts.  Sprinkle capers over each breast.