Chicken Saltimbocca

OMG you guys ... this one is truly amazing! Tender chicken wrapped in prosciutto that crisps up with fresh sage leaves when sautéed in hot olive oil. An easy, classic dish that's definitely a keeper! (It all started because I had sage leaves leftover from last weeks turkey!) Happy New Year!

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Cut the chicken breasts in half then roll between sheets of waxed paper to make 4 - 1/4" thick cutlets. Mix the flour, salt and pepper in a shallow bowl. Place 2 sage leaves on each cutlet then wrap with 2 slices of prosciutto. Press gently to adhere. These can be made to this point and refrigerated until later in the day if desired. Next step, dredge each piece in flour. Heat olive oil in a large skillet to medium high. Cook two cutlets at a time, 3-4 minutes per side. Internal temperature should be 165°F. Remove to a plate. Repeat with two more and place on plate. Keep the chicken warm with a second plate on top. Meanwhile add broth and lemon juice to the skillet and de-glaze on high for 2-3 minutes to reduce liquid. Remove from heat and add the chopped sage and butter, stir to melt. Add chicken cutlets back to the pan spooning sauce over it all.

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