For the chicken saltimbocca with retsina, cut the meat into small pieces, about the size of sage leaves. Place a sage leaf on the top and bottom of the pieces of meat and wrap them with a piece of prosciutto.
Heat olive oil in a pan and sear the pieces of meat on both sides.
Pour a little retsina over the drippings and let the meat cook and marinate in it for a while.
Serve the chicken saltimbocca with retsina with parsley potatoes, polenta or rice and salad.
Preparation Tip:
These small Saltimbocca pieces are also very suitable to be served on a colorful salad. Retsina is a dry white wine from Greece.
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