Chicken Saltimbocca

This dish reminds me of Yellowstone. Mom and I had dinner in a restaurant right near Old Faithful...I can't remember the name though. The chicken saltimbocca was amazing. The geyser wasn't bad either. For those of you who have been to Yellowstone will understand this...Yellowstone calls me from time to time. I need to go back there...there were so many miracles of nature there and as an added bonus...good food.

4 boneless skinless chicken breasts
salt and freshly ground pepper
2 tbsp chopped fresh sage
4 tbsp. unsalted butter
4 large thin slices Prosciutto or boiled ham, halved
8 thin slices fontina cheese
2 minced shallots
1/2 C. Marsala wine or chicken broth
1/2 lemon

Preheat the broiler. Using a sharp knife, cut each chicken breast in half lengthwise to make 8 pieces total. Place 1 piece between 2 sheets of waxed paper. Using a meat pounder or the flat bottom of a heavy pan, lightly pound the chicken until it is about 1/4 inch thick. Repeat with the remaining pieces. Season the chicken generously with salt and pepper, then sprinkle with the sage, patting firmly so it adheres to the meat.

In a large frying pan over medium high heat melt 3 tbsp. of the butter. Add the chicken and ocok until golden on the underside, 2-3 minutes. Turn the chicken and cook until just opaque throughout, about 3 minutes more. Top each piece with 1 cheese slice and 1 prosciutto slice. Transfer the chicken to a baking sheet and place under the to crisp the prosciutto and melt the cheese, about 1 minute.

While the chicken is in the oven, add the remaining 1 tbsp. of butter to the pan. Add the shallot and saute until softened, about 1 minute. Add the Marsala and cook, stirring to scrape uop the browned bits on the pan bottom, until the sauce is slightly reduced, 1-2 minutes. Squeeze in about 1 tp. lemon juice and stir. Divide the chicken among dinner plates, spoon the sauce and shallots over the chicken and serve immediately.