Chicken Saltimbocca (Wife recipe!)

Ingredients:

Boneless Chicken breasts

Kosher salt and freshly ground black pepper

3 Tbs. extra-virgin olive oil

3 Tbs. unsalted butter

Fresh sage (Or a bit of dried chopped works too)

Prosciutto or Bacon

1/3 cup dry white wine (like Pinot Grigio)

1 cup chicken broth

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Pound the chicken until its evenly 1/2" thick. Season with salt and pepper.

Heat olive oil in pan and add 1 tbsp butter, sautee chicken.

Once chicken is done, remove the chicken and add the proscuitto or bacon to the same pan, top with the sage.

When the pork product is cooked thouroughly, remove it to a side dish.

Drain any excess fat from the pan and add the wine into the pan. Put the pan on high heat so that the wine boils. Scrape the bottom of the pan, getting the brown bits encorporated into the mixture. Once the wine is almost completely reduced, add the chicken broth and continue boiling until reduced by half.

Lower the heat and add the chicken back to the pan. Stir in 2 tbsp butter and cook for one more minute to heat it through.

This is best served on a bed of mashed potatoes, with the sauce on the plate, and sprinkled with the proscuitto or bacon.

(We also had sugar snap peas as a green side.)