Chicken Saltimbocca, Fast And Easy!

Chicken Saltimbocca, Fast And Easy!

Chicken Breast Pounded Thin. I used 2 breasts cut in half.
Sea Salt and Black Pepper.
Garlic and Adobo Powder.
Italian Seasoning.
Fresh Sage.
1 Slice each of Prosciutto.

EVOO for frying.
Add 2 sliced garlic cloves until fragrant.
Remove from the pan.
Fry the chicken starting with ham side up. Flip when brown, internal temp should be 165. This is not so important at this point because you will be simmering the chicken in the broth later on.
If you have fresh sage, throw it in once the chicken is cooked on both sides.
Return the garlic to the pan.
Deglaze the pan with 1/2 to ¾ cup of dry white wine. Reduce by half or enough to cook the alcohol out of it.
Stir in a teaspoon of cornstarch to 1 cup of cold chicken broth.
Add broth to the pan and bring to a boil while stirring.
Taste for seasoning.
Add chicken back to the pan and simmer until desired thickness.