Ingredients
4 Chicken Breast
1/2 Cup Marsala Wine
3 Cloves Garlic minced
2 Shallots minced
6-8 Kumquats thinly sliced
2 Tablespoon fresh Rosemary
2 Tablespoon fresh sage
Salt and Pepper to taste
4 slices Prosciutto
4 slices Swiss or Fontina Cheese
5 Tablespoons of Butter
Preparation
Prepare the Chicken: Place chicken breasts between plastic wrap and either beat with a meat hammer or pan until about 1/2 inch thick. Season with Salt and Pepper and fresh Rosemary/Sage on both sides.
Heat 3 Tablespoons butter in a large saute/frying pan add chicken and heat on both sides until opaque throughout. Transfer chicken to baking pan, top each breast with a slice of cheese and prosciutto and drizzle pan with remaining butter. Broil in over for 2-3 min.
For Sauce: Heat 2 tablespoons butter in pan. Add Shallots, garlic and kumquats and heat over med-high heat until tender about 3 min. Add 1/2 cup Marsala wine and stir until liquid recedes and thickens about 4 min longer.
Top Chicken breasts with the sauce and serve.
