Chicken Saltimbocca

Ingredients

• 1½ lb boneless, skinless chicken breasts
• 8 slices prosciutto
• 16 fresh sage leaves
• ½ cup all-purpose flour
• 4 tbsp unsalted butter
• 2 tbsp olive oil
• ½ cup dry white wine
• ½ cup chicken broth
• 1 lemon (optional)
• ½ tsp salt
• ¼ tsp black pepper

Steps

1. Slice chicken breasts horizontally to create 8 thin cutlets. Season both sides with salt and pepper.
2. Place 1-2 sage leaves on each chicken cutlet, then top with a slice of prosciutto. Secure with a toothpick if needed. Lightly dredge each cutlet in flour, shaking off excess.
3. Heat 2 tablespoons butter and 1 tablespoon olive oil in a large skillet over medium-high heat. Sear chicken, prosciutto-side down first, for 3-4 minutes per side, until golden brown and cooked through. Remove chicken to a plate and keep warm.
4. Deglaze the skillet with white wine, scraping up any browned bits. Add chicken broth and bring to a simmer, reducing slightly.
5. Stir in the remaining 2 tablespoons butter until melted and the sauce slightly thickens. Season with salt and pepper to taste.
6. Return chicken to the skillet for a quick toss in the sauce, or pour sauce over chicken on plates. Serve immediately, garnished with fresh lemon wedges if desired.