4 whole chicken breasts, skinned, deboned and halved
2 tbsp. vegetable oil
3 tbsp. butter
2 tsp. dried sage, crumbled
8 thin slices prosciutto
1/2 c. dry Marsala wine
1/3 c. heavy cream
Salt
Fresh pepper
Chopped parsley

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. Cook, spooning sauce over chicken just until heated. Arrange on platter with parsley.