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Chicken Saltimbocca

(Serves 4)
Chicken Saltimbocca (sahl-teem-BOH-kah) consists of chicken breasts that are sauteed and layered with slices of prosciutto, fresh sage leaves, and fontina cheese, served over a sauce of pan drippings, white wine and butter.  Saltimbocca is a classic Roman dish that is traditionally made with veal. The word 'saltimbocca' literally translates to 'jump in the mouth', no doubt referring to the complexity of flavors in this dish.

4 boneless, skinless chicken breasts
Salt and pepper
4 tablespoons olive oil, divided
4 tablespoons butter, divided
1/4 pound thinly sliced prosciutto
Fresh sage leaves
4-6 ounces shredded Fontina cheese
2 tablepoons flour
1 cup dry white wine


Slice each chicken breast horizontally to create 2 pieces.  Place each piece between 2 sheets of plastic wrap and pound until about 1/4-inch thick. Season the cutlets with salt and pepper.

Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high meat.  Sauté half of the chicken, 2-3 minutes on one side, turn, and sauté 2-3 minutes on the other side.  Transfer to a broiler-safe dish and repeat with remaining chicken.  Place 1-2 slices of prosciutto on each of the chicken cutlets.  Place 1-2 sage leaves on top of the prosciutto, then top with some of the fontina cheese.  Place under a broiler to melt the cheese, 2-3 minutes.

Add the remaining 2 tablespoons of olive oil to the skillet over medium-high heat.  Add the flour to the skillet, scraping up the pan drippings as you stir the flour.  Allow the flour to cook for 1-2 minutes until it turns a light caramel brown.  Add the wine and stir to blend with the flour.  Stir in the remaining 3 tablespoons of butter; stir to combine into a smooth sauce.  Pour the sauce onto a serving platter.  Place the chicken cutlets on the sauce.  Garnish with additional sage leaves, if desired.
Chicken Piccata
Chicken Saltimbocca
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