INGREDIENTS
- 2 skinless, boneless chicken breasts
- salt and pepper
- 8 slices prosciutto di Parma
- 8 fresh sage leaves
- Extra-virgin olive oil
- ¼ cup marsala or Italian white wine
METHOD
Cut each chicken breast in half lengthwise to make 4 fillets. Cover with plastic wrap and, using a meat mallet or rolling pin, pound until chicken is about ½ inch thick. Season both sides with salt and pepper.
Place 2 slices of prosciutto di Parma on top of each chicken piece. Top each with 2 sage leaves and weave a toothpick through to secure them in place.
In a skillet, heat the oil over medium heat. Cook the chicken for about 2 minutes on each side, until cooked through. Transfer to serving plates.
Add the marsala or white wine to the oil in the pan, and reduce over high heat for 2 minutes. Add the butter. Return the saltimbocca and any juices to the pan, turning them in the sauce for about 1 minute. Remove the pan from the heat and remove the toothpicks from the saltimbocca. Serve with juices drizzled over.