By Lisa

Finn does not sit still. Not much.  Unless there is a pile of Lego in front of him, or a build-your-own remote control robot arm, or a book of 888 1/2 facts about the Titanic. Then, he is immoveable. But other times? He jumps, he squirms, he dances, he rolls, he hops. He runs, skates, and twirls. He giggles and climbs. He falls. He is all energy, all the time. He is my exuberant one, buoying the spirits of the house.

In his honor: Chicken Saltimbocca. It means jumps in your mouth. It jumped in his mouth.  He sat still. He ate.

Chicken Saltimbocca

  • 4 chicken cutlets, pounded very thin
  • 4 slices prosciutto
  • 4 sage leaves
  • Butter for frying
  1. Pound each chicken cutlet until it is very flat and thin.
  2. Cover each cutlet with one slice of prosciutto and one sage leaf. Fasten meat and sage to cutlet with a tootpick.
  3. In a heavy frying pan, melt 2-3 tables spoons of butter.
  4. When foaming subsides, cook chicken, prosciutto side down, until chicken is mostly cooked through and lightly browned. About 3 minutes.
  5. Turn chicken over and finish cooking. 1-2 minutes.
  6. Remove from pan and place on warm platter.
  7. Deglaze pan with wine and reduce by about half. Pour deglazing sauce over chicken & serve immediately.