Chicken Saltimbocca

serves 4
2 boneless chicken breast
2 Tbsp. olive oil
8 oz button mushrooms, halved
1/2 cup dry marsala
1/2 cup chicken broth
2 oz prosciutto chopped (1/2) cup
2 tbsp sage
2 tbsp butter

-Slice chicken breast in half lenght wise
, and pound each piece with a mallet
-Saute pieces of breast in the olive oil until browned, 3 to 5 mins. Transfer to a plate.
-Saute mushrooms in the same pan until starting to brown. About 5 mins.
-Deglaze pan with marsala wine, scraping all the brown bits on the bottom. Add broth and bring to a boil, simmer until liquid is reduced by half.
Off heat, stir in prosciutto sage and butter.
Serve everything with chicken.