I'm sorry, I didn't care for this at all. :( The key ingredient in traditional saltimbocca is FRESH sage. When I saw that this dish called for GROUND sage, I should have moved on. I regret that I didn't trust my gut on this one.... My husband makes FANTASTIC saltimbocca. He uses chicken cutlets that are about 1/4 in. thick, seasons them with s&p and tops with fresh sage / prosciutto (he uses toothpicks to hold both in place). He then browns EACH side in a little EVOO and removes the chicken to a (covered) plate while he prepares the sauce. His sauce is pretty much the same as Sue's EXCEPT that he starts with (reduced) chicken stock, adds white wine and deglazes the pan. A swirl of butter pulls it all together. My problem with this recipe is three-fold. First, medium-high heat will burn (yes, BURN!) your garlic! I used jarred minced garlic to brush my chicken with and had to turn the heat down pretty low to keep it from burning. Second, there's no need to cook your chicken for 15-20 minutes, especially thinly pounded breasts that have already been sauteed for 10 minutes (FYI, a thin cutlet will cook thru in UNDER 10 minutes)! And finally, both my hubs and I thought the ground sage was overpowering, not to mention unauthentic. If you must use it, do so sparingly. Pasta and WORSHIP WARRIOR'S Italian peas completed our meal. Maybe this will work for you, but it was a no go for us. Thanks anyways, Sue.
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I'm sorry, I didn't care for this at all. :( The key ingredient in traditional saltimbocca is...