Chicken Saltimbocca
recipe by Linda Rottman
Ingredients: 4 boneless, skinless chicken breasts 8 slices prosciutto di Parma, sliced thin ½ cup Pinot Grigio 1 small packet of fresh sage 3 Tbs. butter 3 Tbs. olive oil
1 cup of flour, plated Fresh cracked pepper
Directions: Slice the chicken breasts horizontally into 8 pieces, pound each piece between 2 slices of wax paper to ¼ to ½ inch Season both sides generously with cracked pepper
Set a slice of prosciutto on the chicken folding over the extra to fit Top with 2 sage leaves threaded securely flat with a toothpick Dredge both sides gently in the flour, shaking off the excess
In an extra large pan heated low to medium heat, add the olive oil and butter If using a smaller pan, do it in 2 batches lightly covering the 1st with foil Add the chicken sage side down, add the rest of the sage leaves into the pan surrounding the chicken
Gently add the wine to the side of the chicken, cook for 3 minutes Flip each piece and cook for another 3 to 4 minutes until tender
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Buon Appetito!
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