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Chicken Saltimbocca (sahl-teem-BOH-kah) consists of chicken breasts that are sauteed and layered with slices of prosciutto, fresh sage leaves, and fontina cheese, served over a sauce of pan drippings, white wine and butter. Saltimbocca is a classic Roman dish that is traditionally made with veal. The word 'saltimbocca' literally translates to 'jump in the mouth', no doubt referring to the complexity of flavors in this dish.
4 boneless, skinless chicken breasts Salt and pepper 4 tablespoons olive oil, divided 4 tablespoons butter, divided 1/4 pound thinly sliced prosciutto Fresh sage leaves 4-6 ounces shredded Fontina cheese 2 tablepoons flour 1 cup dry white wine
Slice each chicken breast horizontally to create 2 pieces. Place each piece between 2 sheets of plastic wrap and pound until about 1/4-inch thick. Season the cutlets with salt and pepper.
Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high meat. Sauté half of the chicken, 2-3 minutes on one side, turn, and sauté 2-3 minutes on the other side. Transfer to a broiler-safe dish and repeat with remaining chicken. Place 1-2 slices of prosciutto on each of the chicken cutlets. Place 1-2 sage leaves on top of the prosciutto, then top with some of the fontina cheese. Place under a broiler to melt the cheese, 2-3 minutes.
Add the remaining 2 tablespoons of olive oil to the skillet over medium-high heat. Add the flour to the skillet, scraping up the pan drippings as you stir the flour. Allow the flour to cook for 1-2 minutes until it turns a light caramel brown. Add the wine and stir to blend with the flour. Stir in the remaining 3 tablespoons of butter; stir to combine into a smooth sauce. Pour the sauce onto a serving platter. Place the chicken cutlets on the sauce. Garnish with additional sage leaves, if desired.
Preheat the oven to 400 degrees F. Rinse the potatoes but don't peel them. Pat the potatoes dry; cut them in half lengthwise. Toss the potatoes with olive oil; season with salt and pepper. Place the potatoes, cut side up, in an even layer on a baking sheet. Roast for 20 minutes; turn them over and roast for 10 to 15 minutes more, or until golden brown and tender. (You can do any amount of potatoes with this method. Just don't crowd them on the baking sheet; use 2 baking sheets if you are roasting a lot of potatoes.)
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