Sandy's Chicken Saltimbocca

If cutlets are thick lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small heavy skillet. Sprinkle with salt and pepper. Put 2 large (or 5 small) sage leaves on top of each cutlet then wrap 2 slices of prosciutto crosswise around each cutlet holding sage in place.

Heat 1 1/2 tablespoons oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear about 2 minutes per side. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.

Add wine to skillet and simmer scraping up any browned bits 1 minute. Add broth and simmer until slightly reduced 4 to 5 minutes. Remove from heat add butter and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet and serve.