November 10, 2015
8 Boneless-Skinless Chicken Thigh
16 Prosciutto, thinly sliced
16 Sage leaves, plus more for frying
4 garlic cloves, minced Flour, for dredging meat
1 cups Marsala wine
1/2 cup Chicken stock
- Open each thigh and gently pound to ¼” thick. Season front and back of chicken thighs with salt and pepper. Insert a sage leaf and then roll snugly. Lay another sage leaf on top of roll and wrap 2 pieces prosciutto around each thigh encasing the leaf. Use a toothpick to secure ends. Dredge all sides in flour. Set aside.
- In large fry pan, turn pan to medium high to get hot, then reduce to medium heat. Melt 1/2 stick butter and 2 tablespoons olive oil. Swirl pan. Add thighs, top side down. Cook about 8-10 minutes and flip to other side, cooking about another 8-10 minutes, until juices run clear and they are crispy. Then do each of the sides for a minute or so. Remove from pan, cover loosely to keep warm. Drain any grease.
- In same pan, bring temperature up to high, add garlic, sauteing for a minute or so. Add Marsala wine and chicken stock to pan to the pan. Stir up bits from the bottom, bring to boil. Reduce by half. When sauce begins to thicken, whisk in 2 tablespoons butter. Keep warm.
- In a small frying pan, melt 2-3 tablespoons of butter. When the butter begins to get frothy, add reserved sage leaves and fry until crispy, just about 30 seconds or so. Drain on paper towel and sprinkle with salt.
- Garnish chicken with fried sage leaves and drizzle juice around the chicken.
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