Our family eats a lot of chicken.  But when we tried Veal Saltimbocca in Rome, we were hooked.  This is a more simplified version of the dish using chicken instead of veal and crazy easy to prepare.  And since we always have chicken on hand, we tend to have this fancy dish a lot.

• 2 boneless, skinless chicken breast halves or 6 hicken cutlets
• 6 slices thinly sliced prosciutto
• 12 fresh sage leaves
• ¼ cup flour
• Kosher salt and freshly ground black pepper
• 2 Tablespoons olive oil
• 2 Tablespoons butter, divided
• 2 Tablespoons dry white wine
• ¼ cup chicken broth

1. If using halved chicken breast instead of store-bought cutlets, lay a chicken breast on a cutting board with the long side toward you.  Starting at the wider side of the chicken breast, cut the breast into thirds parallel with the cutting board to create 3 cutlets.  Repeat with second breast.  If breast is particularly small, only cut into 2 cutlets.
2. Place the chicken cutlets side by side on a sheet of plastic wrap. Lay 2 sage leaves and one piece of prosciutto on top of each piece of chicken and cover with another piece of plastic. Gently flatten the cutlets with a rolling pin in order to adhere the prosciutto to the chicken.
3. Put some flour in a shallow platter and season with salt and pepper; mix with a fork to combine. Dredge the chicken in the seasoned flour, shaking off the excess.
4. Heat the oil and 1 tablespoon of the butter in a large skillet over medium flame. Put the chicken in the pan, prosciutto-side down first. Cook for 3 minutes to crisp it up and then flip the chicken over and sauté the other side until golden, about 2 minutes. Transfer the chicken to a serving platter and keep warm.
5. Add the wine to the now empty pan, stirring to bring up all the flavor; let the wine cook down for a minute to burn off some of the alcohol. Add the chicken broth and remaining tablespoon of butter and season with salt and pepper. Pour the sauce over the chicken and serve immediately.