Sage & Prosciutto Chicken Saltimbocca w/Rosemary Roasted Potatoes and Asparagus

By á-25087

Ingredients

• Potatoes:
• 1/2 cup plus 2 teaspoons all-purpose flour, divided
• 4 boneless skinless chicken breast halves (6 ounces each)
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 8 fresh sage leaves
• 8 thin slices prosciutto or deli ham
• 2 tablespoons olive oil
• 1 tablespoon butter
• 1/2 cup chicken broth
• 2 tablespoons lemon juice
• 2 tablespoons white wine or additional chicken broth
• Lemon slices and fresh sage, optional
• 1/2 pound fingerling potatoes, cut into 1-inch pieces
• 1/4 cup olive oil, divided
• 2 tablespoons minced fresh rosemary or 2 teaspoons dried rosemary, crushed
• 2 garlic cloves, minced
• 1 pound fresh asparagus, trimmed
• 1/4 teaspoon salt
• 1/4 teaspoon freshly ground pepper

Preparation

Step 1

Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat.

In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and thermometer reads 170°. Remove and keep warm.

In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.


Potatoes:
In a small bowl, combine the potatoes, 2 tablespoons oil, rosemary and garlic; toss to coat. Transfer to a greased 15-in. x 10-in. x 1-in. baking pan. Roast at 400° for 20 minutes, stirring once.

Drizzle asparagus with remaining oil; add to the pan. Roast 15-20 minutes longer or until vegetables are tender, stirring occasionally. Sprinkle with salt and pepper.