Chicken Saltimbocca

For the chicken saltimbocca, season chicken breasts with salt and pepper. Top each breast with sage leaves and wrap well with prosciutto. Heat olive oil in a skillet and brown meat on both sides. Add about a tablespoon of butter and finish frying, turning occasionally, for about 5 minutes (depending on the thickness of the chicken breasts). Remove meat and keep warm. Pour Marsala or sherry into the pan, add a little butter again and use it to loosen the roasting residue. Arrange the chicken saltimbocca on hot plates and pour the sauce over it.

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