Instructions
- Place chicken breasts between two sheets of plastic wrap and pound to 1/4 inch thickness.
- Combine minced garlic, sea salt, and black pepper. Season Chicken.
- Dredge chicken in 00 flour, shaking off excess.
- Top each chicken breast with 2-3 slices of Aged Prosciutto San Daniele and 4 sage leaves. Secure with toothpicks.
- Heat olive oil in a large, heavy-bottomed skillet over medium-high heat.
- Cook chicken for 3-4 minutes per side, or until golden brown and cooked through.
- Remove chicken from skillet and set aside.
- In the same skillet, add butter and melt. Pour in white wine and chicken stock. Bring to a simmer, scraping up any browned bits from the bottom of the pan. Reduce by half.
- Stir in Marsala wine, lemon juice, and heavy cream. Return chicken to the skillet and simmer for 2-3 minutes, spooning sauce over the chicken.
- Remove toothpicks before serving.
