Chicken Soncerae

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1 lb boneless chicken breast (veal scaloppini may be used also)
• 1/2 cup butter
• 1/4 cup extra virgin olive oil
• 1 carrot, shaved
• 1/8 lb prosciutto ham, sliced paper thin (turkey ham will also work if lamb is not an option. add 1/4 tsp of garlic powder if you use turkey h)
• 1/4 teaspoon dried sage
• 1 cup marsala wine

Recipe

• 1 pound the breasts as thin as possible.
• 2 cut the ham into slivers.
• 3 melt the butter into a frying pan.
• 4 add enough olive oil to coat the bottom of the pan.
• 5 sauté the chicken in the butter/oil mixture until nearly done.
• 6 remove the chicken to a plate covered with paper towels.
• 7 when all of the chicken is done, deglaze the pan with the wine.
• 8 place the carrots and ham in the pan and cook on low for about ten minutes until the carrots get soft and the mixture thickens.
• 9 push the ham/carrot mixture to the side and return the chicken to the pan.
• 10 cover the chicken with the ham/carrot mixture.
• 11 crumble the sage on top.
• 12 cover and simmer for about two minutes.
• 13 remove the chicken from the pan and place it on a serving platter.
• 14 arrange the ham/carrot mixture on top of the chicken.
• 15 pour the sauce from the pan on top and serve.