Chicken Saltimbocca

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 1/2 cup unbleached all-purpose flour
• 2 lbs boneless skinless chicken breasts, cut in 8 thin-cut cutlets with even edges
• 1 tablespoon minced fresh sage leaf
• 8 large sage leaves
• 8 slices prosciutto, trimmed to match chicken
• 4 tablespoons olive oil
• 1 1/4 cups dry wine
• 2 teaspoons fresh lemon juice
• 4 tablespoons unsalted butter, cut into 4 1tbsp pieces and chilled
• 1 tablespoon minced fresh parsley leaves
• salt, to taste
• ground black pepper, to taste

Recipe

• 1 preheat oven to 200*f with oven rack in middle position.
• 2 combine flour and 1 teaspoon pepper in shallow dish.
• 3 dry cutlets with paper towels. dredge chicken in flour, shaking off any excess.
• 4 lay cutlets flat and sprinkle evenly with minced sage.
• 5 place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
• 6 heat 2 tablespoons oil in large skillet over medium-high heat until shimmering.
• 7 add whole sage leaves and cook until leaves begin to change color and are fragrant, about 15 to 20 seconds. use a slotted spoon to remove sage to paper towel-lined plate.
• 8 add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes.
• 9 flip and cook on other side until light golden brown, about 2 minutes more.
• 10 transfer to wire rack set on rimmed baking sheet and keep warm in oven.
• 11 repeat with remaining 2 tablespoons oil and cutlets, then transfer to oven to keep warm while preparing sauce.
• 12 pour off excess oil from skillet. deglaze pan with wine, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes.
• 13 add lemon juice.
• 14 turn heat to low and whisk in butter, 1 tablespoon at a time.
• 15 remove sauce from heat and stir in parsley. season with salt and pepper.
• 16 remove chicken from oven and place on platter. spoon sauce over cutlets before serving & place one sage leaf on each cutlet.