- In a large saucepot, bring water to boil.
- Add the escarole and cook for about 3 minutes.
- Drain, cool, squeeze out excess water; set aside.
- Flatten chicken breasts to 1/8-inch thickness by pounding lightly between two sheets of waxed paper.
- Season with salt, pepper, and sage.
- Top each chicken breast with a slice of prosciutto; secure with foodpicks.
- Heat the olive oil in a large skillet over medium-high heat.
- Lightly dredge chicken in flour and place, prosciutto-side down first in skillet; sauté until golden brown on both sides.
- Place chicken, prosciutto side up, on large serving platter, and remove foodpicks; set aside and keep warm.
- Drain oil from skillet and add chicken stock, wine, lemon juice, salt, pepper, and escarole; simmer for about 5 minutes.
- Remove from heat; mix in the butter to thicken sauce.
- To serve, place escarole on serving platter, top with chicken, and pour sauce over chicken and escarole.
- Garnish each chicken piece with 2 lemon wedges.
Makes 4 servings.
Did you know the popular dish of chicken saltimbocca means, literally, that the chicken is "jumping in the mouth"? That's because a dish this delicious gets eaten so quickly that it's almost as if the chicken is jumping into your mouth.