CHICKEN SALTIMBOCCA

• 3 lbs. chicken breast, sliced thin (approx. 10 slices)
  
• 10 slices proscuitto
• 10 slices provolone cheese  
• 10 large sage leaves
  
• 1/2 cup flour      
• 1/4 cup extra virgin olive oil  
• 2 medium shallots, chopped
• 2 garlic cloves, chopped
• 1/3 cup fresh parsley, chopped
• 1 cup white wine  
• 4 tbs. butter  
• 1 lemon, juiced

   Lay out sliced chicken breasts Place sage leaves in the center of the chicken breasts and top with slices of provolone. Wrap each chicken breast with prosciutto.
   Place on a sheet pan in refrigerator and allow to firm, about 30 minutes. Remove chicken and lightly dust each breast with flour. Heat olive oil in a large pan over medium heat.  Sear chicken breasts about 5 minutes on each side.
   Remove chicken from pan and set aside. In your pan add shallots and garlic cooking until soft.  Next, add white wine and reduce by 1/2. Slowly whisk in butter and finish with lemon juice and parsley. Pour sauce over chicken breasts and serve.

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