Popular throughout Italy, Spain, Greece and southern Switzerland, Saltimbocca, is Italian for "jumps in the mouth".
The dish is traditionally prepared using veal topped with ham and sage, and is often marinated in wine, oil or even, salt water, depending on the region.
Here, I used chicken as opposed to veal with terrific results.
You may even choose to employ capers as a change of pace.
1-1/4 lb boneless chicken breasts
4 oz prosciutto
4 sage leaves
4 tbsp flour
2 tbsp butter
3 tbsp olive oil
1/2 cup dry white wine
salt & pepper, to taste
1. If you have two boneless breasts, slice each in half lengthwise to give you four thin fillets.
2. Lightly pound each breast fillet and coat in flour.
3. Place one slice of prosciutto and one sage leaf atop each floured fillet and secure with a toothpick.
4. Heat oil and melt butter in large saute pan.
5. Add chicken portions to pan, facing downward.
6. After several minutes, turn chicken and brown on both sides.
7. Season with salt and pepper, and add wine to pan. Cook an additional 5-6 minutes.