Simple Sorta-Saltimbocca

This isn’t technically Saltimbocca, but it is the same idea with a much more simple method. Last night I had some chicken breasts and prosciutto on hand, but I didn’t want to spend more than 20 minutes getting dinner ready so I came up with this (after a few Google searches for inspiration):

4 boneless chicken breasts, split in half
several sage leaves, or dried sage if you don’t have fresh on hand
8 slices of prosciutto
2 tablespoons olive oil (appr)
3 tablespoons butter
minced garlic (you be the judge)

– Lay several sage leaves and some minced garlic on top of each chicken breast, and wrap with a slice of prosciutto.
– Heat oil in a skillet over medium heat, add 2 tablespoons of the butter
– When butter is foamy, place the chicken in the skillet, sage side down.
– Cover and cook for 5 minutes.
– Turn chicken and cook uncovered for another 5 minutes.
– Remove chicken and place on a plate with an aluminum foil tent to rest and stay warm.

Optional Sauce:
– Add 1 cup of a nice white wine to the pan and scrape up all of the little brown bits.
– When the wine has reduced down to a much thicker mixture, reduce heat and add the remaining tablespoon of butter.
– When sauce becomes bubbly again it is done.