This is my first time to participate in Coast to Coast Cooking on BakeSpace although, this the third time this has been done. I've enjoyed reading the previous threads on this topic and finally decided to throw caution to the wind and join in this time.
Before I begin, I want to apologize for the lack of pictures....I get busy cooking and forget to take a photograph so I don't have an image of each step of the recipe. I guess if I do this enough, I'll get the hang of it......
4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 ounces)
1/2 cup plus 2 teaspoons all purpose flour
1 tablespoon butter
1 1/2 tablespoons olive oil
2 tablespoons dry white wine
1/2 cup low-salt chicken broth
Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness.
Place 2 sage leaves atop each chicken breast half.Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes.
Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper.
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