When I first mentioned this dish to my family a few years ago, the reactions were mixed ("Really?", "Sounds good", "Can I just have a TV dinner?"). However, once I made the dish, everyone liked it and has asked for it on numerous occasions. My daughter even asked for it for her birthday dinner last year.
The Italian word saltimbocca literally means "jump in the mouth", and this dish does that. The sage gives the chicken an earthy flavor, but at the same time the lemon gives it a very fresh flavor. The prosciutto crisps up and takes on a whole new flavor, while the wine gives the chicken an acidic flavor that brings the flavors all together. In the end, you are left with a variety of flavors competing for your attention and seemingly dancing across your taste buds.
2 boneless, skinless chicken breasts
4 slices prosciutto
8 sage leaves
1/3 cup flour
Olive oil, for sauteing
1/2 cup white wine
Juice of one lemon
3/4 cup chicken broth or stock
2 Tbsp chopped parsley
To serve, drizzle some of the pan sauce over the chicken and serve with pasta and a green vegetable.