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