- 6 chicken breast cutlets (2 ounces each), pounded to 1/8-inch thick
- Salt and pepper
- 12 very thin slices prosciutto di Parma
- 12 sage leaves
- Flour, for dredging
- 4 tablespoons extra virgin olive oil (EVOO), divided
- 6 tablespoons butter, divided
- 1/2 pound egg tagliatelle or egg noodles
- 2 cloves garlic, sliced
- 1/2 cup Marsala wine
- 1 cup chicken stock
- A small handful of flat leaf parsley, finely chopped
- Grated Pecorino Romano cheese
Note: You will also need 12 toothpicks to prepare this dish.
Place a pot of water over high heat and bring it to a boil for the pasta.
Warm a platter in a low oven.
Season the chicken pieces very lightly with salt and evenly with finely ground pepper on both sides. Cover the chicken carefully with prosciutto and set two leaves of sage on each piece of chicken. Stitch the sage leaves in place with the toothpicks.
Lightly dredge the cutlets in flour, then heat 2 tablespoons EVOO in a large pan over medium heat. Once the EVOO is hot, add 1 tablespoon butter and cook four cutlets a couple of minutes on each side to light golden. Place the cutlets on the warm platter and cover loosely with foil. Wipe the pan, add the remaining 2 tablespoons EVOO and another tablespoon of butter and cook the remaining chicken.
After the first batch of chicken is removed, drop the pasta in the pot and cook to al dente.
Remove the second batch of chicken to the platter and remove the toothpicks. Wipe the excess EVOO from the pan and return it to the stove with the garlic and Marsala. Reduce by half over medium-high heat and add the chicken stock. Heat to a bubble, then whisk in the remaining 4 tablespoons butter and the parsley.
Drain the pasta, reserving 1/2 cup of the starchy cooking water.
Spoon half of the sauce over the chicken and add the starchy cooking water to the remaining sauce. Add the pasta to the pan and toss for 1-2 minutes, allowing the flavors to absorb. Garnish with cheese.
Serve 2-3 pieces of chicken on each plate with pasta alongside.