Chicken Saltimbocca
Serves 8

8 boneless chicken breast halves without skin
8 thin slices of prosciutto
16 large fresh sage leaves
1 cup flour, seasoned with salt and pepper
1/4 cup extra virgin olive oil
4 shallots, thinly sliced
1 cup Marsala wine
1 cup chicken stock
4 tablespoons butter
1/4 cup minced fresh parsley
4 provolone cheese slices, optional

Preheat oven to 375 degrees F. Pound chicken breasts between two sheets of wax paper until 1/4 inch thick. Lay two sage leaves and a slice of prosciutto on each. Fold in half and secure with a toothpick, then dredge in the seasoned flour. Heat olive oil in a large skillet over medium high heat, then add chicken breasts, searing until browned, about 3-5 minutes on each side. Work in two batches to avoid crowding in the pan. Remove browned chicken to a large oven-safe baking dish. Add shallots to the pan and stir until slightly softened, about 2 minutes. Add Marsala and chicken stock and cook until slightly reduced, about 3 minutes. Add parsley and butter, then pour sauce over chicken breasts. Top each piece of chicken with 1/2 slice of provolone cheese and bake until chicken is full cooked through and cheese has melted, about 5-10 minutes.