I actually came up with this dish by accident. I was trying to make regular chicken saltimbocca when everything started to fall apart. Thinking quickly, I cooked each part individually and put them together at the end. We ended up liking it more then the original!
Ingredients
8 large chicken tenders (or 4 small breasts)
1 c dry white wine
2⁄3 c chicken stock
4 pieces Prosciutto de Parma
2 T cold chopped butter
4 big fresh sage leaves
2 tsp chopped fresh sage
Fried Sage Leaf
Directions
Place a small sauté pan over mid-high to high heat and add oil until there is approx 1⁄8 to ¼ inch in the pan. Once the oil is ready (it will shimmer) carefully add your sage leaves one at a time. They cook very fast, approx 10 - 15 seconds. Remove with tongs and place on paper towel.
Chicken and Prosciutto
Place a separate medium sauté pan over mid-high heat and add oil. Season the chicken with salt and pepper and add to the pan when ready. Cook the chicken through (approx 6 min first side and 4 min second). Remove and lightly cover with foil to keep warm. Add the slices of prosciutto flat to the pan till each is nice and crispy (you may have to work this in batches).
Pan Sauce
Once the prosciutto is out add 1 c dry white wine and deglaze the pan scrapping up all the bits of flavor. Cook about 1 min then add 2⁄3 c chicken stock and reduce by half (approx 1 more min). Once reduced, remove from the heat and add cold butter and whisk. It's very important the butter is cold. Cold butter acts as an emulsifier and will help thicken the sauce. Finish by adding fresh chopped sage.
Place 2 chicken tenders over a bed of wilted spinach. Spoon span sauce over and top with a fried sage leaf and a prosciutto crisp.
