This is a lovely secondo – quick sauteed chicken with prosciutto and marsala. I love it with sweet marsala, though you can use dry too. Good with simple sauteed greens on the side.
Serves 3
chicken breast 6 x 5mm-thick slices, not pounded, about 75g each
prosciutto crudo 6 thin slices
olive oil 2 tbsp
plain flour 35g, for coating
sage leaves 9
garlic 3 cloves, peeled and left whole
butter 50g, cut into a few pieces
sweet or dry marsala 125ml
