Chicken Saltimbocca

Well the end result was tasty, but I had some issues. First of all, it took much longer for the meat to be cooked then the recipe said.  Perhaps my chicken wasn't thin enough, but it was pretty thin.  Because I cooked it longer the sauce became a tad salty. (definitely use the low sodium broth)  All in all delicious.  Everyone loved it.  It is not that hard to make either. I served it with a salad and some pasta shells.  The sauce was simple.  I melted a couple of tablespoons of butter in a pan, and sauteed some onions in it.  Then I added a couple tablespoons of flour and cooked the roux for a few minutes.  Add milk (and minced garlic) and cook until the right consistency, then add freshly grated parm, salt, and pepper.

Chicken Saltimbocca
4    six-ounce skinless,boneless chicken breast halves, butterfled
Salt and freshly ground pepper
8    large sage leaves
4    thin slices prosciutto di Parma
All-purpose flour,for dusting
2 T  extra-virgin olive oil
4 T  unsalted butter,cut into tablespoons
1/4 c  plus 2 tablespoons dry white wine
1 c  chicken stock or low-sodium broth
Contributed By Lidia Bastianich to F & W
1.Season the chicken with salt and pepper. Place 2 sage leaves on each
breast. Top with a slice of prosciutto, trimming it to fit. Press the
prosciutto to help it adhere to the chicken. Dust the chicken with
flour,   shaking off the excess.
2.Heat a large skillet. Add the oil and 2 tablespoons of the butter.
Add 2 of the breasts, prosciutto side up, and cook over high heat until
nearly cooked through, about 3 minutes. Turn the chicken and cook just
until the prosciutto begins to shrink, about 1 minute. Transfer the
chicken to a plate; repeat with the remaining chicken. Pour off any fat
and wipe out the skillet.
3.Add the remaining butter to the skillet. Add the wine and cook over
high heat until reduced by half, 2 minutes. Add the stock and bring to
a boil. Cook until reduced by half, 3 minutes.
4.Return the chicken to the skillet, prosciutto side up, and simmer
over moderate heat until the chicken is cooked through, about 2 minutes;
season with salt and pepper. Transfer the chicken to plates, pour the
sauce on top and serve.