SERVES 4
I use boneless, skinless thighs as the base of this recipe, and the prosciutto yields a fine, durable, crisp crust to the final dish. Be sure to cook it until it becomes a nice deep golden brown with an almost leathery texture, which softens slightly in the sweet marsala bath.
1 cup all-purpose flour
Kosher salt and freshly ground black pepper
8 boneless, skinless chicken thighs
8 large fresh sage leaves
8 large slices prosciutto
¼ cup extra-virgin olive oil
4 shallots, thinly sliced
1 pound of a mix of cremini and oyster mushrooms, cut into ¼-inch pieces
1 cup sweet marsala wine
½ cup chicken stock
2 tablespoons unsalted butter
1 bunch fresh flat-leaf parsley, finely chopped (¼ cup)
Place the flour in a shallow bowl and season with salt and pepper. Lightly pound the chicken thighs to ¼-inch thickness. Season with salt and pepper and lay a sage leaf on each thigh. Lay 1 slice prosciutto over each thigh and fold in half like a book. Secure the two sides with a toothpick and dredge the whole piece in the seasoned flour.
In a 12- to 14-inch sauté pan, heat the oil until just smoking. Add the chicken and sauté until golden brown on both sides, then transfer to a plate. Add the shallots and mushrooms to the pan and cook until the mushrooms have sweated out their liquid, 5 to 6 minutes. Add the marsala and chicken stock and cook over high heat until reduced by half. Return the chicken thighs to the pan with the sauce and simmer for 3 minutes. Swirl in the butter, add the parsley, and serve.