Chicken Saltimbocca

Saltimbocca means "jumps in the mouth" in Italian. Let me tell you, it does!

Served it with simple roasted peppers tossed in capers and sliced garlic that were sautéed in olive oil.

Serves 3-4 (barely!)

6 boneless, skinless chicken thighs

6 slices prosciutto (used prosciutto di parma)

1/2 cup flour

1/2 teaspoon salt

generous grind of pepper

1 teaspoon crumbled dried sage (probably even better with fresh sage)

1/2 cup white wine 

6 tablespoons butter

large handful mushrooms, thinly sliced

Squeeze of fresh lemon

Pound the chicken thighs to about 1/2 inch

Place one slice of prosciutto on top of each piece of chicken

Mix flour, salt, pepper, and sage in a shallow bowl or large plate

Dredge chicken/prosciutto in the flour mixture

Heat pan with 1 tablespoon of butter over medium heat

Cook 2-3 pieces of chicken at a time, adding a little butter as needed

Set chicken aside on a plate in a low oven to keep warm

Add mushrooms to the pan and sauté until browned

Add wine to pan to create a sauce, allow about 1/3 to cook off

Swirl in the remaining butter

Finish with lemon and season to taste with salt and pepper

Pour sauce over the chicken  and ENJOY!