italian dazzler

Saltimbocca-Style Chicken Breasts,Makes 4 hearty servings

4 (5-ounce ) boneless, skinless chicken breasts

8 paper-thin prosciutto crudo slices

32 basil leaves

1/4 teaspoon grated nutmeg

2 tablespoons olive oil

1 tablespoon plus 2 teaspoons unsalted butter

8 ounces cremini mushrooms, thinly sliced

2 medium garlic cloves, minced

1/4 cup dry Marsala or dry Madeira

1/4 teaspoons salt

1. Spread a large sheet of plastic wrap on your work surface. Place the 4 breasts on it, spacing them several inches apart. Top with a second sheet of plastic wrap, then pound cutlets to 1/4-inch thickness using the smooth side of a meat mallet. Peel off plastic wrap and set breasts aside.

2. Place a piece of prosciutto on a cutting board. Lay 4 basil leaves on the prosciutto, then top these with 1 pounded chicken breast, laying it on the prosciutto so that the pointy ends of both match up. Lay 4 more basil leaves on the breast, then sprinkle with a pinch of nutmeg. Lay a second prosciutto slice over the breast in the same direction as the slice below and under so that the whole thing looks like a stuffed prosciutto pancake. Set aside and repeat this step 3 times.

3. Heat a large skillet over medium heat, then swirl in the oil. Add the wrapped chicken breasts and cook 5 minutes on either side, until the prosciutto is lightly browned and even a little crisp and the chicken inside is cooked through. How can you tell if they’re done? You can cut into one with a knife to find out. Or you can try to stick an instant-read meat thermometer right into the meat without the probe poking through and hitting the skillet beneath– in which case the temperature should read about 165 degrees F. Transfer the packets to four serving plates.

4. Melt 1 tablespoon butter in the skillet, then add the mushrooms and garlic. Cook, stirring often, until the mushrooms give up their liquid and it boils down to a thick glaze.

5. Pour in the wine and bring to a simmer. Continue cooking, stirring occasionally, until the amount of liquid in the skillet has been reduced to half its original volume, about 2 minutes. No need to measure; just eyeball it.

6. Remove the skillet from the heat and swirl in the remaining 2 teaspoons butter and the salt until the butter melts. Divide this sauce among the four serving plates with the cooked chicken cutlets.