Chicken Saltimbocca

Ingredients

• 0.3 teaspoons pepper black
• 2 teaspoons butter 
• 0.7 cup fat-skimmed beef broth dry white fat-free
• 0.3 cup flour all-purpose
• 2 teaspoons sage fresh chopped
• 1 tablespoon olive oil 
• 0.5 cup part-skim mozzarella cheese shredded
• 1 ounce pancetta very thinly sliced cut in half crosswise (2 slices)
• 0.3 teaspoon salt 
• 4  chicken breast halves boneless skinless

Equipment

• frying pan
• plastic wrap
• broiler
• rolling pin
• meat tenderizer

Directions

1. Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or rolling pin.
2. Sprinkle chicken evenly with salt and pepper; dredge in flour.
3. Preheat broiler.
4. Heat 1 1/2 teaspoons oil in a large nonstick skillet coated with cooking spray over medium-high heat.
5. Add 2 chicken breast halves; cook 4 minutes on each side or until lightly browned and done.
6. Place chicken on a jelly-roll pan coated with cooking spray. Repeat procedure with remaining oil and chicken.
7. Add wine to pan, scraping pan to loosen browned bits. Bring to a boil; reduce heat, and simmer 6 minutes or until wine is reduced to 1/4 cup.
8. Add butter, stirring until butter melts.
9. While sauce simmers, sprinkle sage evenly over chicken; top each piece of chicken with half a slice of prosciutto and 2 tablespoons cheese. Broil 2 minutes or until cheese melts and is lightly browned.
10. Place chicken on serving plates; spoon sauce evenly over chicken.