The crispiness of the sage, prosciutto, and chicken topped with white wine and butter sauce is all you need for an elegant, but simple dish. Not only is it delicious, but it's also quick to make so a beautiful dinner can be on the table in mere minutes. 

Cut the chicken in half horizontally with a chef's knife. Place a slice of prosciutto on each chicken piece, followed by the sage leaves. Use enough sage leaves to cover the chicken piece, even if that's more than two. Use toothpicks to secure the prosciutto and sage to the chicken.

Place flour and salt on a platter and mix to combine. Dredge each piece of chicken in the mixture.

Heat the butter and avocado oil in a large skillet over medium- to medium-high heat. Allow for a skillet large enough so that the pieces have space between them, working in batches if needed.

Place each chicken piece in the skillet sage side down. Cook it to golden before turning, adding more oil as needed.

Remove to a platter when they are done, then add the white wine to the skillet to deglaze. Allow the alcohol to burn off, reduce by about half, then add the butter. Swirl to melt the butter. Turn the heat off and add the chopped sage.

Pour the white wine sauce over the chicken and serve immediately.

Serve with sauteed asparagus, roasted squash, or green beans.

Traditionally, Saltimbocca alla Romana is made with veal. In the absence of the traditional option, chicken is a good alternative, and if you don't like cooking with wine, substitute with chicken broth.

Bon Appétit!

Tammy Circeo

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