Chicken saltimbocca with Marsala pan sauce

Place each chicken breast smooth side up in a cut-open zip top bag (or plastic wrap) and pound to between 1/4 and 1/2 inch thick.

Season lightly with salt and pepper on both sides; turn smooth side up.

Lay three or four sage leaves on each breast, then cover with a thin slice of prosciutto, patching gaps with torn pieces.

Cover with plastic wrap and press firmly. Optionally chill about half an hour.

Heat olive oil in a pan over medium-high; sear the chicken prosciutto side down about 3 minutes.

Turn and cook two or three minutes more, until the meat springs back to the touch.

Turn off the heat, move the chicken to a plate and tent loosely with foil.

Add a small splash of Marsala, the juice of half a lemon and a splash of chicken broth; over medium-high heat reduce by about half.

Lower the heat to the lowest setting, return the plate juices, and swirl in a couple chunks of cold butter until it disappears.

Serve the chicken with plenty of sauce spooned over, a squeeze of fresh lemon, and a crisp acidic salad of sliced radish and bitter greens.