• Begin by thoroughly washing the chicken slices and gently drying them with paper towels. Make sure they are thin; if they are not, you can place a sheet of baking paper over each slice and flatten them further with a meat tenderizer.
• Next, on each chicken slice lay a slice of Prosciutto Crudo San Francesco and a sage leaf, securing them well with a toothpick. Flour the slices on both sides, removing the excess with light touches.
• In a nonstick skillet, melt the butter over medium heat and add the chicken slices. Keep the flame moderate and, after a few minutes, turn them gently and deglaze with the white wine. Adjust the salt and pepper, considering that Prosciutto Crudo di Parma San Francesco will already contribute its salty flavor to the preparation. Turn the slices until they are evenly browned and the wine is well absorbed.
• Transfer the chicken saltimbocca alla romana to a serving plate and quickly proceed with the preparation of the sauce. In the same pan used previously, add 7-8 tablespoons of water and a knob of butter, stirring vigorously over high heat so that a thick sauce forms. Pour this sauce over the saltimbocca and serve immediately at the table.

Enjoy!