Sauté chicken/prosciutto	Chicken Saltimbocca

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Chicken Saltimbocca

Source: St. Louis' Finest Restaurants, 1990

Yield: 1 serving

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Ingredients

• 1 skinless, boneless chicken breast, about 8 oz

• 1 slice prosciutto ham, about 1 oz, cut in half

• 2 oz white wine

• 3/4 cup chicken broth

• 1/4 tsp ground sage

• 2 slices Provalone cheese, about 1 oz each

• 1 Tbsp salad oil

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Preparation

Pound the chicken until thin. Place half of the prosciutto on each side of the chicken breast. Heat the oil in a skillet over medium heat and sauté the chicken/prosciutto for 6 minutes, turning once.

Drain the oil from the skillet and remove the chicken, keeping it warm. Add the wine, and cook for 4-5 minutes more. The sauce will reduce by half. Add the sage and stir. Top the chicken breast with the cheese and allow to melt. Ladle on the sauce. Serve immediately.