How to cook
Use butterfly chicken breasts and cut them in half down the middle - resulting in 4 fillets. Put each one in plastic wrap and tenderize, thinning them out slightly.
Sprinkle each fillet with black pepper and salt, put 2 salvia leaves on top of each, cover with a piece of prosciutto and press with your hand so that it sticks to the meat. Put the flour in a plate and roll the fillets on both sides in it, then shake off any extra.
Heat the olive oil in a pan, put the fillets to braise with the prosciutto facing down, then flip it over. Fry several min. on each side, take the fillets out and put them on paper towels.
In the same pan, put the butter to melt and pour in the wine, stir and let the alcohol evaporate for 5 min. Pour in the broth and stir. Leave the sauce to simmer for 10 min. until thickened and reduced. Finally, return the fillets to the sauce, leave them for 1 min. and remove from the stove. Serve the fillets with some of the sauce.
Note: the original Saltimbocca is made with veal. In this case I used chicken meat, which also turns out very tasty :)