Chicken Saltimbocca
Based on Mario Batali's recipe from FoodNetwork.com, combined with others.
Serves 4

1	Cup	Flour, all purpose
		Salt
		Pepper
4		Chicken breasts (organic, free range: 5-6 oz each)
8	leaves	Sage, minced
2	oz	Fontina Cheese, grated or shaved or sliced thin
4	slices	Proscuitto, thinly sliced
4	Tbs	Olive Oil (not extra virgin, the solids burn) 
4		Shallots, minced
1/2	pound	Mushrooms, preferably oyster
1	Cup	Masala Wine
1/2	Cup	Chicken Stock
2	Tbs	Butter
1	bunch	Parsley, Italian, chopped to yield 1/4 Cup

Season Flour with Salt and Pepper.

Flatten chicken breasts with a mallet until they are at most 1/4 inch thick.
Season with Salt and Pepper.
Press grated cheese into chicken, or lay savings or a slice on top.
Place 2 Sage leaves on top.
Top with proscuitto.
Roll from the short tapered end to the widest,
close with a toothpick or tie with string.
Dredge each in seasoned Flour.

Heat Olive Oil in 12-14 inch saute pan until smoking.
Add Chicken and saute until golden brown on all sides.
Remove Chicken to plate.
Remove Mushroom stems and mince, slice caps 1/4 inch thick.
Add Mushrooms and Shallots and cook until mushrooms have sweated, 5-6 minutes.
Add Marsala, Stock, Chicken and cook over high heat until reduced by half;
approx how long ??
if the chicken is cooked through before the sauce is reduced,
remove the chicken to a warmed plate.
Swirl Butter into pan, add Parsley, adjust Salt and Pepper.
Serve Chicken topped with the pan sauce.


I overcooked the chicken and don't believe the Fontina or Proscuitto
had a strong enough flavor. The sauce cooked down quite a bit over
very low heat, without the chicken, which was added for about 20
minutes.  The dish was rich, however, and I'd like to try it again; it
just wasn't as zingy as I would have liked.

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