Chicken Marsala

Ingredients

• 1.5 teaspoons pepper black freshly ground
• 3 tablespoons butter 
• 2 tablespoons capers in brine coarsely chopped
• 8  chicken cutlets 
• 2 tablespoons flour all-purpose
• 2 tablespoons flat-leaf parsley fresh chopped
• 16  sage leaves fresh
• 0.8 cup plum brandy 
• 1 tablespoon olive oil 
• 8 large pancetta thin

Equipment

• frying pan
• oven
• baking pan

Directions

1. Preheat oven to 350 F.
2. Place 2 sage leaves in the center of each piece of prosciutto, then wrap each cutlet in the prosciutto, as shown.
3. Put the flour on a plate and season with the pepper. Dredge the prepared cutlets in the flour.
4. Heat the oil and 1 tablespoon of the butter in a large skillet. Once the butter is foaming, add 4 of the cutlets, seam-side down. Cook over medium-high heat until golden brown, about 3 minutes per side.
5. Transfer to a baking dish.
6. Add another tablespoon of the butter to the pan and brown the remaining cutlets.
7. Transfer to the baking dish, then cook in oven for 8 minutes. Reduce pan heat to medium-low and add the Marsala. Stir constantly, scraping up the browned bits. Simmer for 3 minutes.
8. Add the capers and parsley. Stir in the remaining butter. Spoon the sauce over the chicken and serve with sauted spinach.