Chicken Saltimbocca

4 6-7 oz. boneless skinless chicken breasts
salt and pepper
16 fresh sage leaves
4 slices of proscuitto
3 Tbsp. vegetable oil
flour
1/2 cup white or marsala wine
1 cup chicken broth
2 Tbsp. butter, cut into small pieces

Preparation:
1. Cut the chicken breasts in half crosswise. Put the pieces, a few at a time, into a plastic bag and use a meat mallet to flatten them out until thin.

2. Place two sage leaves on top of each chicken breast, and then top that with a half a slice of prosciutto. Press it on firmly to attach it to the chicken.

3. Heat the oil in a wide skillet. While it is heating, add salt and pepper to the flour and coat the pieces lightly. Place the pieces, prosciutto side down, in the pan, then turn and cook the other side until both are golden brown.

4. Pour the fat from the pan and return to the heat. Add the wine, and use a wooden spoon to scrape the brown bits from the pan. Boil until the wine is almost completely evaporated. Then add the cup of chicken broth and boil until the liquid is reduced by half. Add the butter and when melted, return the chicken to the pan. Boil for about 2-3 more minutes, spooning the sauce over the chicken until the sauce thickens.

This is enough for 4 people. It is very, very good with roasted potatoes and white wine!