CHICKEN SALTIMBOCCA

Learned this easy quick and tasty recipe the other night at our cooking class with Gigi Warshawsky at the co-op. I love Gigi's recipes they are all quick easy and very flavorful. She calls herself the lazy gourmet. Here is the Saltimbocca recipe: serves 4

4 boneless skinless chicken breast cut in halves
16 fresh sage leaves
4 thin Prosciutto slices cut into 8 pieces
flour for dredging
Olive oil and butter for sauteing
8 slices Double Creme Gouda , or regular Gouda
2 C sliced mushrooms
1 Shallot finely chopped
1/4C white wine
1/2C Marsala wine
1/2C chicken broth
salt and pepper to taste
2Tbsp butter
2Tbsp cream
1Tbsp fresh sage chopped
Pound chicken breasts between plastic wrap to 1/4" thickness
lightly season chicken with salt and pepper.
Pound breasts between plastic wrap to 1/4" thickness
On each breast half lay 2 sage leaves on the less smooth side.
Cover the leaf side with prosciutto and press so it adheres. Refrigerate for at least 10 minutes.
In a large skillet heat and add the olive oil and butter. Dredge the chicken pieces in flour and lightly shake off. Saute the chicken w/prosciutto side down (about 2 min) then turn and cook the other side. Add slices of Gouda cheese on top and saute until cheese is melted. ( After sauteing the chicken I put mine in a baking dish and put the cheese on top and put it into the oven until melted.)
In hot pan(the same one the chicken was cooked in) add the mushrooms and shallots and saute until mushrooms are soft. Deglaze the pan with the white wine and Marsala scraping up the bits on the bottom of the pan. Add chicken stock and reduce liquid by at least half. Add the chopped sage and simmer for about a minute. Finish the sauce and whisk in the cream and butter. Adjust seasoning. Plate chicken and pour the sauce over.
It is very quick to make since the chicken is pounded thin. I didn't have any shallots or cream but the sauce was still great. It did cut down on calories too.