Chicken Saltimbocca

 From ALLRECIPES Chicken saltimbocca is quick, easy, and so delicious! Saltimbocca is a traditional Italian dish made with veal, but I prefer to use chicken cutlets. Once you taste the mouthwatering combination of chicken, sage, and prosciutto in a buttery sauce, you'll know why Italians love it so much.

• 8 (6 ounce) chicken cutlets

• 1 teaspoon salt

• ½ teaspoon black pepper

• 16 large fresh sage leaves

• 16 thin slices prosciutto

• 3 tablespoons olive oil

• 1 cup dry white wine

• 1 cup low-sodium chicken broth

• ½ stick butter =4T

Directions

1. If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Season with salt and pepper. Place 2 large sage leaves on top of each cutlet, then wrap 2 slices prosciutto crosswise around each cutlet, holding sage in place.

2. Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons olive oil and remaining 4 cutlets.

3. 
   Pour wine into the same skillet; simmer, scraping up any browned bits with a wooden spoon, about 1 minute. Pour in broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat; add butter and swirl the skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet to serve.