Garnish with sliced chives.

Turn off the heat. Halve the cooked saltimbocca lengthwise. Serve the halved saltimbocca topped with the pan sauce.

Add the broth (carefully, as it may splatter). Cook, stirring occasionally, 1 to 2 minutes, or until the sauce is thickened.

Add the vinegar (carefully, as it may splatter). Cook, stirring frequently, or until the liquid has cooked off.

Add the halved grapes and sliced shallot.

Cook, stirring constantly, 1 to 2 minutes, or until the foam subsides and the butter is fragrant (it should smell nutty and toasted).

Wipe out the pan. Heat the butter on medium-high until melted.

Add the coated saltimbocca, sealed side down. Transfer to a clean cutting board when done.

In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot.

Place the flour on a large plate. Evenly coat the saltimbocca in the flour (tapping off any excess).

Place one piece of seasoned chicken on top of the rosemary. Fold the outsides of the prosciutto into the center of the chicken, pressing gently to seal. Repeat with the remaining prosciutto, rosemary leaves, and seasoned chicken.

Pat the chicken dry with paper towels; season with salt and pepper on both sides.

Lay half the prosciutto on a work surface, overlapping each slice by 1/2 inch. Top the center of the prepared prosciutto with half the rosemary leaves.

Separate the prosciutto (removing the plastic lining between the slices).