4 boneless, skinless chicken breasts
4 slices proscuitto
2 tbsp. olive oil
1 tbsp. butter or margarine
1 tsp. ground pepper
1 tbsp. parsley
1/4 cup flour
4 oz. white wine
8 oz. chicken broth OR 2 bouilion cubes in 8 oz. water
1 tablespoon butter
4 slices provolone cheese

Pound chicken breasts with meat mallet until uniformly flat and about 1/4 inch thick. Lay slice of proscuitto on each chicken breast and cover both sides of meat with flour. Heat oil and butter in pan and add chicken breast, proscuitto side down. Brown for 3 minutes and turn over to brown other side, also 3 minutes. Add white wine and parsley and allow to simmer and thicken one minute. Sprinkle with black pepper and allow to simmer until chicken is completely cooked, about 5 minutes. Place a slice of provolone cheese over each chicken breast (the proscuitto should now be facing up) and allow cheese to melt. For the sauce, remove the pollo saltimbocca from the pan and add the broth and a tablespoon of butter and reduce to half.

Serve chicken breast with the sauce over top. Ooooh La La! Putty in your hands!