Pound each sliced chicken breast until it is ½” to ¾” thick.
Season both sides with salt and pepper and then evenly sprinkle on the 1 tablespoon of fresh sage.
Press a piece of prosciutto ham onto each pounded out chicken breast covering it.
Next, place a fresh sage leaf into the center of the prosciutto ham on the chicken and press it in to stick. Set aside.
In a bowl or pan mix together the flour, salt and pepper, and lightly dredge each chicken saltimbocca in the flour and pat off any excess and set aside.
Add the olive oil to a large saute pan over medium heat and cook the saltimbocca in batches prosciutto ham side down first for 2 ½ to 3 minutes per side or until browned and cooked through out.
Set the cooked chicken saltimbocca aside and add the shallot and garlic to the pan and saute for 1 to 2 minutes.
Deglaze with white wine and cook until it’s au sec or almost gone.
Pour in the chicken stock and cook over high heat for 3-4 minutes or until it becomes a thin gravy.
Finish with butter, 1 teaspoon sage, parsley, salt and pepper.
Serve the pan sauce over top of the cooked chicken saltimbocca.
Notes
Make-Ahead: This is meant to be eaten as soon as it's done cooking. However, you can keep it warm in a pan over very low heat for up to 20 minutes before serving.Storing and Freezing: This will hold in the refrigerator covered up for up to 4 days. It will also freeze well covered for up to 3 months. Pull it out as you need it and let thaw in the refrigerator for 1 day before using it.How to Reheat: To reheat it place back in a pan with some of the pan sauce, cover, and cook in the oven for 10 minutes at 350°.The sauce that goes with saltimbocca can vary slightly depending on the region in Italy.All of these sauces that can go with it are delicious, but the pan gravy is what I made with this recipe.If you finish off the meal with a little squeeze of lemon and make sure it is seasoned well with salt, then you can enjoy whatever wine you’d like with this recipe.Baking it will not have the same caramelization on the prosciutto, chicken, or sage, like it does when being pan-fried.