Time: 25 minutes
Difficulty level: intermediate
4 x chicken breast without skin
8 slices of prosciutto ham
2 tablespoons of unsalted butter
splash of Marsala
a few leaves of fresh sage
Place chicken breasts on the cutting board and leave some space in between. Cover with food wrap using fists or rolling pin, squash until the thickness is about 5 mm.
Season meat with pepper from both sides with black pepper (salt is not needed, since prosciutto is pretty salty). Wrap each piece of meat with two prosciutto slices. Place two leaves of fresh sage on each piece (use a toothpick to ensure that they stick well).
Heat up the pan and add 1 tablespoon of butter and some oil. Mixing those two types of grease ensures higher frying temperature. Fry the breasts partially to prevent lowering the pan temperature too much. 2 minutes on each side should be enough, otherwise simply fry until obtaining a golden colour. Place already fried pieces on the plate and prepare more.
Warm up the pan again, add remaining butter and marsala and simmer for 1 minute until you obtain a beautiful sweet, shiny sauce. Serve saltimbocca i.e. with fresh ruccola, pomegranate seeds and red onion feathers. Sprinkle the salad with lemon and good olive oil. Place meat on the salad and pour prepared sauce. Dish is ready. Enjoy!