"My husband first had this dish at a restaurant and loved the overall flavor but found it a bit too salty. We experimented at home to create our own recipe, which isn't as salty and still has all of the original taste." -Amy Miller, Colgate, WI
I made some substitutions: I did not have access to buying prosciutto so I used a very thin slice of smoked ham. I also used McCormick's Savory no salt seasoning, dried sage and no additional salt. And I used Pinot Grigio wine just because I did not have Marsala. The sauce simmered longer than 5 minutes to make it more of a gravy. I also made 2 chicken breast halves but all of the sauce and served whole wheat cheese stuffed tortellini, salad. Just fabulous!
I pulled this out of the archives to use up some leftover prosciutto and it was very good. I served the chicken with whole-wheat egg noodles and asparagus. I was also worried about everything holding together during the dredging and flipping stages, but I had no problems. I made all of the sauce but only 2 chicken breasts since there are only 2 of us.
