Caprese Chicken Saltimbocca

Arrange chicken slices on a cutting board and place a piece of raw ham on each slice (slightly smaller than the meat). Add a fresh sage leaf to the center, then secure the meat and ham together with a toothpick.

Sprinkle some flour on a plate, coat the chicken slices with flour on the side without the filling, and remove any excess.

In a large pan, melt 2 tablespoons of butter and 1 tablespoon of extra virgin olive oil over low heat.

Once the butter has melted, add the chicken slices and increase the temperature to brown the saltimbocca.

Season with pepper, avoiding additional salt since the raw ham already provides saltiness.

Once it begins to fry, incorporate white wine and allow it to evaporate for 1 minute on medium-high heat.

Remove the chicken saltimbocca and place it on a plate.

Introduce a teaspoon of butter to the pan and melt it over medium-low heat, allowing the sauce to thicken into a creamy consistency (a few seconds will suffice).

Cut cherry tomatoes and small mozzarella into wedges. Season them in a bowl with 3 tablespoons of olive oil, a splash of balsamic vinegar, and a pinch of salt. Allow them to marinate for a few minutes.

Transfer the chicken saltimbocca to a serving dish and add the tomatoes, mozzarella, and a handful of basil leaves. Drizzle the cooking sauce over the top.

Serve the caprese chicken saltimbocca immediately while it's still hot.