SALTIMBOCCA

Rolled Chicken Saltimbocca in White Wine Sauce

Ingredients

• 1 1/2 pounds thin chicken cutlets (about 4 cutlets)
• 4 slices prosciutto di Parma
• 2/3 pound fresh mozzarella, sliced
• 3 sage leaves, chopped
• 2 tablespoons extra virgin olive oil
• 2 tablespoons unsalted butter
• 1 cup dry white wine, like Pinot Grigio
• 1/2 cup flour

Instructions

1. Preheat the oven to 350 degrees.
2. Pound the chicken cutlets until they are approximately 1/3 inch thick. Put the cutlets in between plastic wrap and gently use a mallet to pound them.
3. Sprinkle each cutlet with salt and pepper.
4. Sprinkle each cutlet with some chopped sage.
5. Layer each cutlet with prosciutto first and then mozzarella.
6. Roll each cutlet up and secure with a toothpick.
7. Dredge each roll in flour.
8. Heat extra virgin olive oil and one tablespoon of butter in a frying pan over medium heat.
9. Brown each side of the rolled chicken until brown (about 4-5 minutes each side).
10. Place the browned chicken in a baking dish.
11. Add one cup of white wine and one tablespoon butter.
12. Cook for about 6-7 minutes, scraping up the browned bits.
13. Pour the sauce over the chicken. The sauce will thicken a little bit in the oven.
14. Bake for 30 minutes.