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Chicken Saltimbocca

No one ever sends us a recipe that isn't one of their favorites. We have never received a bad one and this week's is one of the best. Kelly M. sent us this recipe — we tried it last week and pronounce it excellent. Not only is it a wonderful entrée, we think it would make a great appetizer. Thanks, Kelly!

Serves 4


4 boneless, skinless chicken breast halves
4 ounces Italian fontina cheese, thinly sliced
6 ounces prosciutto, thinly sliced
16 large fresh sage leaves
freshly ground black pepper
4 tablespoons unsalted butter
1 cup of Madeira


Cut each chicken breast into 3 medallions. Place medallions between 2 layers of plastic wrap and pound until thin. On each chicken piece, layer a slice of fontina, half a slice of prosciutto and a sage leaf; secure by threading a toothpick through the layers. Sprinkle underside of each with salt and pepper.

Melt 1 tablespoon butter in a skillet over high heat. Depending on the size of your skillet, sauté half of the chicken pieces, chicken side down until golden brown, 3 to 4 minutes. Turn and cook 1 minute more. Remove from pan and keep warm. Repeat with 1 tablespoon butter and remaining chicken. Remove and keep warm.

Pour Madeira into skillet and let reduce slightly, about 1 minute. Add remaining butter and cook until sauce thickens, about 30 seconds. Pour sauce over chicken, remove toothpicks and serve immediately.

Serve with potatoes, mashed or my favorite is with a gratin of Yukon Gold potatoes.

Wine Guy Note: We served this with a nice spicy red Rhône wine.