Chicken Saltimbocca Alla Romana

• 8 (2 ounce) boneless skinless chicken cutlets, trimmed
• salt & fresh ground pepper
• 16 whole fresh sage leaves
• 8 slices prosciutto di Parma
• 3 tablespoons unsalted butter
• 2 tablespoons extra virgin olive oil
• 1/2 cup dry white wine

1. Place chicken cutlet on a cutting board and cover with a sheet of plastic wrap. Gently evenly pound the cutlet to 1/4 of an inch thick.
2. Season both sides of the cutlets with salt and pepper.
3. Place 2 sage leaves on each cutlet and top with prosciutto.
4. Cover the cutlets with a sheet of plastic wrap and use the meat mallet to lightly pound each cutlet to adhere the sage and prosciutto to the chicken.
5. Heat a large saute pan over medium-high heat.
6. Add butter and oil and heat through.
7. Place the chicken cutlets in the pan prosciutto-side down and cook until crisp, about 2 minutes.
8. Turn the cutlets over and cook until done, about 1 minute more.
9. Transfer the cutlets to a platter and tent with aluminum foil.
10. Return the pan back to the heat and add the wine, scraping up any browned bits for them bottom.
11. Cook until the wine has reduced by half. Add the cutlets back to the pan to warm through and coat well with the sauce, serve immediately.
12. Enjoy!

chicken cutlets, salt, sage, parma, unsalted butter, extra virgin olive oil, white wine

Taken from www.food.com/recipe/chicken-saltimbocca-alla-romana-231225 (may not work)