Chicken Saltimbocca

• 4 boneless skinless chicken breasts
• 1/3 cup all-purpose flour
• 2 tablespoons parmesan cheese, grated
• 1 teaspoon italian seasoning
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 4 slices prosciutto
• 4 slices mozzarella cheese
• 1 teaspoon fresh sage leaf, chopped
• 3/4 cup chicken broth
• 1 tablespoon butter

1. Pound chicken breasts between pieces of plastic wrap until 1/4" thinck. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
2. Heat oil in skillet over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.
3. Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remomve from heat; beat in butter. Spoon over chicken.

chicken breasts, flour, parmesan cheese, italian seasoning, salt, olive oil, mozzarella cheese, sage leaf, chicken broth, butter

Taken from www.food.com/recipe/chicken-saltimbocca-329027 (may not work)