After a long week, we return to an old favorite for Friday night supper.  Chicken Saltimbocca.  Tonight we combine it with Carrots braised in wine with sage and cavatappi pasta.  The Saltimbocca is the standard breast cut in half and pounded, filled with sage leaves and the best pancetta we can find.  A little salt and pepper; fried in butter and olive oil.  The carrots are a new recipe from Lynn Rosetto Kaspers "How to eat supper".