Chicken Forrester (Chicken with Proscuitto and Marsala)
Source: Cooks
Servings: 4

CHICKEN FORRESTER.... Chicken breast medallions sauteed with ham, fresh mushrooms, black olives, tomatoes and scallions in a marsala wine sauce. ...

According to this Maryland restaurant: "CHICKEN FORESTER (Vermont) A Sauteed Breast of Chicken Finished with a Medley of Mushrooms in a Hearty Brown Sauce Brick Ridge Restaurant, Mt. Airy, MD"

4 whole chicken breast, no skin, no bone
2 tablespoons vegetable oil
3 tablespoons butter
2 teaspoons dried sage -- crumbled
8 thin slices prosciutto
1/2 cup sliced mushrooms
sliced black olives -- as desired
1/2 cup Marsala wine
1/3 cup heavy cream
salt and fresh ground black pepper -- to taste
chopped parsley -- for garnish

Pound chicken breasts between waxed paper to 1/4 inch.

Heat oil and butter in large heavy skillet over medium high heat. When foam subsides saute chicken turning once, until lightly browned (45 to 60 seconds per side.)

Remove from pan, transfer to large plate, sprinkle with sage.

Top each piece with slice of prosciutto.

Add Marsala to skillet (medium to high heat) and scrape any brown bits from bottom of pan until liquid reduces and thickens. Add cream, reduce until thickened, turn to low. Season to taste with salt and pepper. Add chicken and black olives as desired. Cook, spooning sauce over chicken just until heated.

Arrange on platter with parsley.

Copied by Tom Shunick - A Westminster Receptarist - September 7, 2003