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