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Using a wood cutting board pound the 8 pieces of cut up chicken breasts until very thin with a meat tenderizer
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Sprinkle with salt & papper
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Place one sage leaf over each slice of chicken and wrap the slice of pastrami over the chicken
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Heat a large skillet on high heat
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When hot drizzle half olive oil into the skillet
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Place half of the Saltimbocca’s into the skillet and sear on each side for about a minute or two
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Remove from skillet and repeat with the other 4 pieces using rest of the olive oil
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Place all on a plate and set on the side
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Turn heat off in skillet
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Add garlic and wine to the same skillet and place on medium-high heat
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Using your spatula gently rub off the brown bits stuck on the bottom of the skillet to incorporate into the wine mixture
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Raise heat to high, and add zest of lemon lemon juice and the rest of the sage leaves
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Reduce heat to low
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Simmer until wine is reduced by half
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Return all pieces of Saltimbocca to the skillet
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Pour chicken stock in skillet and cook over medium-high heat until reduced by half
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This should take between 5-8 minutes
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Remove the Saltimbocca’s from the skillet and place on a platter
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Garnish with leaves of basil
