Chicken Saltimbocca

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices of prosciutto
• 16 fresh sage leaves
• 1/2 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 3 tablespoons olive oil
• 1/2 cup dry white wine
• 1/2 cup chicken broth
• 2 tablespoons butter
• 1 tablespoon lemon juice

Instructions

1. Place chicken breasts between plastic wrap and pound to 1/4-inch thickness using a meat mallet.
2. Lay 2 sage leaves on each chicken breast, then wrap 2 slices of prosciutto around each breast to secure the sage.
3. Mix flour, salt, and pepper in a shallow bowl.
4. Lightly dredge each wrapped chicken breast in the flour mixture, shaking off excess.
5. Heat olive oil in a large skillet over medium-high heat.
6. Cook chicken for 4-5 minutes per side until golden brown. Remove and set aside.
7. Pour wine and chicken broth into the same skillet, scraping up browned bits.
8. Return chicken to skillet and simmer for 5-7 minutes until cooked through.
9. Remove chicken and place on serving plate. Stir butter and lemon juice into the sauce.
10. Pour sauce over chicken and serve immediately.

Notes

• Pound chicken evenly to ensure uniform cooking and tenderness.
• Use a meat mallet with the flat side for best results when pounding.
• Prosciutto should be thin-sliced so it cooks quickly and crisps slightly.
• Fresh sage is essential; dried sage will not provide the same flavor.
• Do not overcrowd the skillet when cooking; work in batches if needed.
• Chicken is done when internal temperature reaches 165°F (74°C).
• Leftovers can be refrigerated for up to 3 days and reheated gently.