- 4 boneless, skinless chicken-breast halves (about 5 ounces each)
- 4 ounces Italian fontina cheese, thinly sliced
- 6 ounces prosciutto, thinly sliced
- 16 large fresh sage leaves
- 1 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 3 tablespoons unsalted butter
- 1 cup Madeira
- Slice the tenderloin (the small flap of meat) from chicken breast halves; set aside. Cut each breast on the bias into 3 medallions. Place tenderloins and medallions between 2 layers of plastic wrap and pound to 1/16 inch thick. On each piece, layer a slice of fontina, half a slice of prosciutto, and a sage leaf; secure by threading a toothpick through the layers. Sprinkle underside of each with salt and pepper.
- Melt 1 tablespoon butter in a skillet over high heat. Saute half the pieces, chicken side down, until golden, 2 to 3 minutes. Turn and cook 1 minute more. Remove from pan and keep warm. Repeat with 1 tablespoon butter and remaining chicken. Remove and keep warm.
- Pour Madeira into skillet and let reduce slightly, about 1 minute. Add remaining 1 tablespoon butter and cook, swirling pan, until sauce thickens, about 30 seconds. Pour sauce over chicken, remove toothpicks, and serve immediately.
Sherry, Marsala, or white wine can be substituted for the Madeira.