Chicken Saltimbocca (Hop In The Mouth!)

Saltimbocca are so adorable!

Saltimbocca or  --hop in the mouth-- are so perfectly named because these little bundles of meat make you wish they could just hop into your mouth!!!!!!!!!! Saltimbocca is a Roman dish I heard of on Kyle Philips blog and ever since then I have been dreaming of this dish. The only problem was the Roman dish called for veal cutlets which are a bit pricier and harder to come by where I live so I used chicken cutlets. I want to try the veal one day when my family is smaller but for now these are divine and I can afford to feed my whole family! But truly.... how could they not be with ingredients such as prosciutto, capers, herbs, white wine and butter...hop...hop..hop!
Ingredients
 8 chicken cutlets or 4  slices chicken breasts
 Salt and freshly ground pepper
 8 fresh sage leaves (You need fresh for this recipe, Trader Joes & Publix has sage in the produce section) OR you can use a few fresh thyme or tarragon leaves or any combo of fresh herbs!
 8 thin slices prosciutto
3 tablespoons butter
1 Tb olive oil
1/2 cup dry white wine
1/2 cup chicken broth
1 extra tablespoon butter
*Optional: 2 tablespoons capers
Directions
Chicken Breast: 
Place your hand on top of breast and with the other hand cut horizontally through the center all the way to form 2 thin pieces. Now pound thin. I do this between 2 pieces of plastic wrap and with a meat pounder/mallet.

Chicken Cutlets:

These are already cut in half so all you have to do is pound thin. I do this between 2 pieces of plastic wrap and with a meat pounder/mallet.
Season each piece of chicken with salt and pepper on both sides rubbing the seasoning  in with your hands.

Place a piece of sage and then a piece of prosciutto on each cutlet.
Roll up into a tube and secure with 2 toothpicks going  in the same direction, this will help with the browning.
Heat the 3 tablespoon butter and 1 Tb oil on medium high heat in a large heavy pan that has a lid (enough to fit all 8 rolls at the end) and saute each roll until brown on each side (2 minutes per side) *see note
Add the wine and stock, cover, cook low simmer 8-10 minutes.
Remove chicken, remove toothpicks, and set on a tray, cover with foil.
Turn the heat up, add the 1 tablespoon butter and scrape up bottom now cook stirring until it thickens into a thinnish sauce, 5-6  minutes.
Pour the sauce over the chicken and add a few capers to each piece and then hop it in your mouth!
*Note: In order to ensure good browning I browned half removed and then did the other half then returned them all to the pan for the simmering part of cooking. After they are all browned it is okay if they fit snug.