Chicken Saltimbocca with Arugula and Tomato Salad - Tony's Meats & Market

Ingredients

• 4 tablespoons extra virgin olive oil
• Four 5 to 6-ounce boneless, skinless chicken breast halves, pounded (by the butcher if possible) to half their original thickness
• Salt and freshly ground black pepper
• 4 slices prosciutto, about 2 ounces
• 1/3 cup all-purpose flour
• 2 small bunches arugula
• 1 medium to large tomato, about 12 ounces
• 8 fresh basil leaves
• 1 tablespoon balsamic or quality red wine vinegar
• 4 fresh sage leaves or teaspoon dried sage leaves
• 1/2 cup dry white wine