- Skinless, boneless chicken breasts halves, 4, 11/2 lb (750 g) total weight
- Salt and freshly ground pepper
- Fresh sage, 2 tablespoons chopped
- Unsalted butter, 4 tablespoons (2 oz/60 g)
- Prosciutto or boiled ham, 4 large thin slices, halved about 2 oz (60 g) total weight
- Fontina cheese, 8 thin slices about 3 oz (90 g) total weight
- Shallots, 2, minced
- Marsala, or chicken broth, H cup (4 fl oz/125 ml)
- Lemon, ½
1. Prepare the chicken. Preheat the broiler (grill). Using a sharp knife, cut each chicken breast in half lengthwise to make 8 pieces total. Place 1 piece between 2 sheets of waxed paper. Using a meat pounder or the flat bottom of a heavy pan, lightly pound the chicken until it is about 1/4 inch (6 mm) thick. Repeat with the remaining pieces. Season the chicken generously
with salt and pepper, then sprinkle with the sage, patting firmly so it adheres to the meat.
2. Cook the chicken. In a large frying pan (or 2 medium pans) over medium-high heat, melt 3 tablespoons of the butter. Add the chicken and cook until golden on the underside, 2–3 minutes. Turn the chicken and cook until just opaque throughout, about 3 minutes more. Top each piece with 1 cheese slice and 1 prosciutto slice. Transfer the chicken to a baking sheet and place under the broiler to crisp the prosciutto and melt the cheese, about 1 minute.
3. Make the sauce. While the chicken is in the oven, add the remaining 1 tablespoon butter to the pan(s). Add the shallot and sauté until softened, about 1 minute. Add the Marsala and cook, stirring to scrape up the browned bits on the pan bottom, until the sauce is slightly reduced, 1–2 minutes. Squeeze in about 1 teaspoon lemon juice and stir. Divide the chicken among dinner plates, spoon the sauce and shallots over the chicken, and serve immediately.
If you do not have a meat pounder or a suitable heavy pan, you can use a rolling pin to pound the chicken with equally good results.
Recipe from Meals in Minutes Simple Suppers, copyright 2011, Weldon Owen Inc.