Chicken Marsala Stuffed with Sage, Prosciutto, and Fontina Cheese

This is a great week night dinner and is quick to prepare. Serve with polenta or mashed potatoes.

Serves 6

3 tablespoons butter

2 shallots, finely diced

3 slices of prosciutto, finely diced

10 fresh sage leaves, finely chopped

6 chicken breasts
Salt and Pepper

6 slices Fontina cheese

Fresh thyme
Flour, for dredging
3 tablespoons butter
1 cup wild mushrooms, sliced
½ cup Marsala wine
2 cups chicken stock
4 tablespoons butter, optional

Oven at 375 degrees.

In an ovenproof skillet, add butter over medium high heat. Add shallot, and cook until translucent. Remove to a bowl and add prosciutto, and sage. Cut pockets into chicken breasts. Stuff each breast with prosciutto mixture and a piece of Fontina. Season pockets with salt, pepper and thyme.

Heat same skillet over medium high heat and add some olive oil. On a piece of waxed paper or plate, add flour and dip chicken breasts in flour. Sauté chicken breasts until brown on both sides. Remove browned chicken breasts from skillet and place on cookie sheet. Place in oven and cook for 15-18 minutes, or until done.

Add butter to same skillet. Add mushrooms and sauté on high heat until browned. Add Marsala and reduce by half, about 3 minutes. Add chicken stock to skillet, and reduce by half. Transfer chicken from oven to serving platter. If you would like a little heavier sauce, take skillet off heat and slowly add 4 tablespoons of butter, slowly whisking it in to incorporate. Serve.