Saltimbocca, veal sauteed with prosciutto and sage, is a festive and easy supper. A classic of Roman cuisine, saltimbocca means "jumps in the mouth." Although veal scallops are traditional, the dish also can be prepared with boneless slices of turkey breast or boneless chicken breasts. Some cooks don't like the prosciutto side to get crispy, but this doesn't bother me. The pan may be deglazed with stock alone or in combination with wine. I like to serve saltimbocca with green beans or spinach, and mashed potatoes are nice if you want a starch accompaniment.

Ingredients

• 2 large veal scallops or uncooked boneless turkey breast slices (about 8 to 10 ounces total weight and each 1/3 inch thick, or 2 boneless skinless chicken breast halves)
• Salt and freshly ground black pepper
• 4 fresh sage leaves
• 2 thin slices prosciutto
• 1 1/2 tablespoons olive oil
• 1/2 cup chicken stock reduced to 1/4 cup
• 1/4 cup dry Marsala, dry white wine, or additional stock
• 1 tablespoons unsalted butter

Directions