A variation on the classic Italian Saltimocca, this version adapted from an Epicurious.com recipe uses chicken instead of the tradional veal. Meaning literally "Jumps in the Mouth" Saltimbocca is popular in Southern Switzerland, Italy, Spain & Greece. The thinly pounded chicken it is lined with Proscuitto and sage and rolled. Shown in the photo (from last month's cooking school) the chicken, porcini mushroom pasta with butternut squash, peas and shiitakes and eggplant rollatini with fresh tomato sauce which together are now an Abingdon favorite.
Place chicken between 2 sheets plastic wrap and pound to 1/3 inch thickness. Sprinkle with salt and pepper and place 2 sage leaves on top of each breast and top with 2 slices prosciutto, pressing to adhere. Roll the breast and secure with a toothpick. Use the ½ cup flour to lightly coat the chicken.Place chicken between 2 sheets plastic wrap and pound to 1/3 inch thickness. Sprinkle with salt and pepper. Use the ½ cup flour to lightly coat the chicken.
Melt butter and oil in large nostick skillet over medium heat. Add the chicken, prosciutto side down and cook for 4 minutes. Turn and cook until just cooked through about 3 minutes. Transfer to plate and keep warm. Keeping skillet.
Whisk wine with remaining 2 teaspoons flour in small bowl. Add chicken broth and lemon juice to skillet and bring to a boil, add wine mixture and whisk until slightly thickened, about 30 seconds. Season with salt and pepper and spoon over chicken.