Using a wood cutting board pound the 8 pieces of cut up chicken breasts until very thin with a meat tenderizer

Sprinkle with salt & papper

Place one sage leaf over each slice of chicken and wrap the slice of pastrami over the chicken

Heat a large skillet on high heat

When hot drizzle half olive oil into the skillet

Place half of the Saltimbocca’s into the skillet and sear on each side for about a minute or two

Remove from skillet and repeat with the other 4 pieces using rest of the olive oil

Place all on a plate and set on the side

Turn heat off in skillet

Add garlic and wine to the same skillet and place on medium-high heat

Using your spatula gently rub off the brown bits stuck on the bottom of the skillet to incorporate into the wine mixture

Raise heat to high, and add zest of lemon lemon juice and the rest of the sage leaves

Reduce heat to low

Simmer until wine is reduced by half

Return all pieces of Saltimbocca to the skillet

Pour chicken stock in skillet and cook over medium-high heat until reduced by half

This should take between 5-8 minutes

Remove the Saltimbocca’s from the skillet and place on a platter