Saltimbocca di Pollo

4 Servings

3 large whole chicken breasts, boned, skinned and halved lengthwise
1/4 cup freshly grated Parmesan cheese
1 Tbsp finely chopped fresh sage
Freshly ground black pepper to taste
6 oz. prosciutto, thinly sliced
4 Tbsp unsalted butter
1 Tbsp olive oil
2 Tbsp chicken broth

Halve chicken pieces crosswise, making 12 pieces. Flatten each to 1/8-inch thickness by pounding lightly between two sheets of waxed paper.

Sprinkle each piece with 1 tsp cheese, 1/4 tsp sage and pepper. Place a slice of prosciutto over each chicken piece. (Trim excess prosciutto if desired.) Secure prosciutto to each chicken piece with wooden toothpicks.

Heat 2 Tbsp of the butter and the oil in a large skillet over medium heat. Add chicken, prosciutto-side up, and cook until golden, 4 to 5 minutes. Turn chicken over and cook until done, about 2 minutes. Place chicken on serving platter. Add broth and remaining butter to skillet and cook, stirring constantly to remove particles from bottom of skillet, until butter melts. Pour butter mixture over chicken and serve at once.

Pair with Ferrari-Carano Siena.