Jump in the Mouth

Chicken Saltimbocca. I still haven't figured out how to pronounce this.. Salt em boo ka? Salt en bo ka? However, I do know what it means..."jump in the mouth" (it's Italian...and the only phrase I know besides Ciao!). Jump in the Mouth is the perfect description for this dish...truly amazing and easy to make with the right ingredients. Traditionally Saltimbocca is made with veal, this version is chicken.
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My Version of America's Test Kitchen Chicken Saltimbocca
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From the pages of Cooking for Two 2010

1/4 cup plus 1/2 teaspoon unbleached all-purpose flour

4 (3-ounce) boneless, skinless chicken cutlets, 1/4 to 1/2" thick (cut a chicken breast in half and pound it flat or do like I did and buy chicken tenders and pound, much easier to manage)

Pepper

2 teaspoons minced fresh sage, plus 4 Large whole leaves 

4 thin slices prosciutto (about 3 ounces)

2 tablespoons olive oil, plus extra as needed

1 small shallot, minced

1/3 cup low-sodium chicken broth

1/4 cup dry vermouth or white wine

1 tablespoon unsalted butter, chilled

2 teaspoons minced fresh parsley

1 teaspoon fresh lemon juice

Salt

Dredge and Assemble. Spread 1/4 cup of the flour in a shallow dish. pat the cutlets dry with paper towels and season with pepper. Dredge cutlets in the flour, shaking off the excess. Sprinkle the minced sage evenly over the top of the cutlets, top with a piece of the prosciutto, and press lightly on the prosciutto to help it adhere.

Prepare the Garnish. Heat the oil in a 12-inch skillet over medium-high heat until shimmering. Add the whole sage leaves and cook until the leaves begin to change color and are fragrant, 15 to 20 seconds. Remove leaves and rest on a paper towel.

Cook the Chicken. Carefully lay the chicken cutlets in skillet, prosciutto-side down, and cook until lightly browned on th first side, about 2 minutes. Flip the cutlets and continue to cook about 1 minutes longer. Transfer cutlets to a plate and tent with foil until ready to serve.

Make the Sauce. Pour off any excess oil, leaving just a table spoon, or add more to equal a tablespoon if necessary. Add teh shallot and cook over medium high heat until softened, 2 to 3 minutes.  Stir in the remaining 1/2 teaspoon of flour. Whisk in the broth and vermouth, scraping up any browned bits. Bring to a simmer and cook until sauce is  slightly thickened and has reduced to 1/3 cup, 3 to 5 minutes.

Heat to Serve. Return the chicken to the skillet, prosciutto side up, alon with any accumulated juice and simmer until heated through, about 30 seconds. Plate chicken.

Finish the Sauce. Off the heat, whisk the butter, parsley and lemon juice into the sauce, and season with salt and pepper to taste. Spoon the sauce over the cutlets, garnish with whole sage leaves and serve.