Chicken Saltimbocca

Ingredients

Chicken breasts
prosciutto, very thinly sliced
sage leaves
parmesan cheese
black pepper
3 tablesppons olive oil
2/3 cup marsala wine
4 tablespoons butter

Preperation

Slice the chicken width wise, cover with plastic wrap and pound thinly without tearing the meat.

Season each scallopine with black pepper, cover with a slice of prosciutto, place a teaspoon of parmesan on top of each and finally place a leaf of sage on each. Roll up each scallopine, keeping the ingredients intact and secure with a toothpick.

Heat a large skillet and add olive oil, hen hot add the roulades, brown on one side then turn over and sear on the other. Turn down heat and cook an additional few mintures on each side, until cooked through.

Deglaze the pan with the marsala, reducing by hald. Turn off the heat. cut the butter into small pieces and quickly incorporate the butter into the sauce.

Serve 3 roulades per portion and drizzle with the sauce.