CHICKEN SALTIMBOCCA WITH PAPPERDELLE

Directions

• Combine flour, rubbed sage, gran. onion, s&p. Dredge chicken.
• In a large skillet, heat olive oil with butter. Quickly brown chicken cutlets on both sides, placing onto a baking sheet as you remove them from the pan.
• Add shallots and garlic to pan and saute until soft and translucent; add wine, broth and herbs.
• Bring to a boil, reduce heat to med and simmer 10 minutes.
• While sauce simmer, top each piece of chicken with one slice of proscuitto, then one sage leaf, then one slice of provolone.
• Combine 2 tbsp of the flour from the chicken dredging and 1/4 cup water or chicken stock; whisk in to sauce. Remove from heat, then stir in cream.
• Pour sauce over chicken. Bake in a 375
• degree oven for 30 minutes.
• While chicken is in oven, prepare papperdelle according to package directions. Drain, reserving 1/2 cup of pasta water. Add pasta to sauce skillet, add pasta water, juice of 1/2 lemon, 1/2 cup freshly grated parmesan or romano cheese, and toss. Make a "nest" of the pasta on each plate, top with a chicken breast and spoon some of the sauce over each one.