By combining Chicken Saltimbocca and Chicken Marsala the result is this amazing dish thats gets better the next day. So make sure you have plenty leftover for you and your guests to enjoy tomorrow. This recipe serves 4 but it can easily be doubled , or tripled!

• 4 boneless, skinless Chicken Breasts
• 1 sage leaf , chopped
• 4 slices of Prosciutto
• 4 slices fresh Mozzarella
• Flour
• Sea Salt and fresh black pepper
• 1/4 cup extra virgin olive oil
• 1 cup sliced shiitake mushrooms
• 1/4 cup sliced shallots
• 1 14 cup Marsala Wine
• 1 cup Chicken Stock
• 3 tablespoons good quality butter
• 1 tablespoon chopped parsley

Lightly pound chicken breasts .Season chicken with salt and pepper. Sprinkle a few small pieces of chopped sage on half of each breast. Place 1 splice of prosciutto an 1 splice of mozzarella on top of the sage . Fold the other half over the side with the prosciutto and mozzarella and secure with a toothpick. Season the flour with salt and pepper. Heat oil in a saute pan , dredge each chicken "bundle" in flour and saute until golden brown on both sides. Remove chicken from pan and add the shallots and mushrooms, cook about 5 mins until just starting to caramelize. Add Marsala and cook for 1 min. Add chicken stock , and return chicken bundles to pan. Simmer for 8-10 mins . Remove chicken from pan, swirl in butter to thicken sauce. To serve spoon sauce and mushrooms over chicken. Sprinkle with parsley.

Any extra sauce tastes great over penne pasta!