Chicken Saltimbocca
Thin chicken breast layered with prosciutto and sage, pan-seared until golden. Finished with a light white wine and butter sauce.
Ingredients
Method
Place chicken breasts between plastic wrap and pound with meat mallet until 1/4 inch thick.
Lay one sage leaf on each chicken breast, then top with one slice of prosciutto. Season lightly with salt and pepper.
Dust both sides of each piece with flour, shaking off excess.
Heat olive oil and 1 tbsp butter in a large skillet over medium-high heat until foaming.
Working in batches if needed, place chicken prosciutto-side down in the pan and cook 3–4 minutes until golden brown, pressing gently with a spatula.
Flip carefully and cook 2–3 minutes more until the internal temperature reaches 165°F; transfer to a plate.
Pour off excess oil, then add white wine and broth to the same skillet, scraping up any browned bits. Simmer 2 minutes.
Remove from heat, whisk in remaining 1 tbsp butter and lemon juice. Season with salt and pepper to taste.
Return chicken to the skillet to warm through, or plate and pour sauce over top.
Nutrition, per serving
Per serving. Changing servings scales the amounts, not these figures.
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