Chicken Saltimbocca

Directions

1Preheat oven to 375 degrees F.

2Put the flour in a shallow dish.

3Lay the chicken breasts smooth side up on a piece of waxed paper & season lightly with pepper.

4Lay 3 sage leaves across the top of each chicken breast & then wrap with a slice of prosciutto, tucking the ends of the prosciutto underneath.

5Heat a large skillet over medium-high heat; add the oil & butter.

6Dredge the wrapped chicken in the flour, shaking off excess.

7Place the chicken in the pan with the prosciutto seam-side down and cook, turning once, until lightly browned on both sides, about 5 - 10 minutes.

8Transfer chicken to the preheated roasting pan and bake uncovered for 10 minutes.

9Turn the heat under the skillet to high. Add the mushrooms & garlic & cook, stirring until the mushrooms brown, about 4 minutes.

10Add the Marsala & the remaining 4 sage leaves & bring to a boil, scraping up any browned bits with a wooden spoon; cook until the liquid is almost gone.

11Add the water, pull the pan off the heat, & swirl in the crème fraiche & parsley.

12Season the sauce with salt & pepper to taste.

13Pool the mushroom sauce on individual plates or on a serving platter & arrange the chicken pieces on top.