Saute': To jump in the pan. Saltimbocca: To jump in the mouth. Satueed saltimbocca: To jump from the pan into the mouth. Double jump.
I was surprized by the simplicity of the method. It was very straightforward.
When it was time to eat, I boiled 1/2 pound of angel hair pasta in heavely salted water until al dente.
While the pasta cooked, I cranked a saute pan to medium high, added olive oil and butter, and sauteed the prosciutto-sage wrapped chicken breasts until the internal temperature reached 160 degrees, about 5 minutes per side. When cooked through, I removed the breasts from the skillet, tented them to retain heat, and set them side to allow the juices to redistribute. Key.
I deglazed the pan with 1/2 cup white wine, reduced it by half, added 1/2 cup chicken stock, and 1/4 cup fresh squeezed lemon juice. When the pan sauce came to a boil, I removed it from the heat and whisked in 3 tablespoons of cold butter to slightly thicken it. After draining the angel hair pasta, I tossed it with the asparagus and tomatoes, swirled the pasta into large pasta bowls, placed the saltimbocca parcels over the pasta, and spooned the pan sauce over everything. A final feathering of fresh lemon zest finished it off.
I love prosciutto. When cooked, it crisps to a crackling point. The flavor concentrates and the saltiness intensifies. Think wafer thin bacon....on steroids.