Chicken Saltimbocca, March

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Ingredients

• 4 boneless, skinless chicken breast halves, butterflied & pounded
• Salt & pepper
• 8 large sage leaves
• 4 thin slices Prosciutto
• all-purpose flour, for dusting
• 2 T EVOO
• 4 T butter, cut into tablespoons
• 1/4 C +2 T dry white wine
• 1 C chicken stock

Details

Cooking time 40mins

Preparation

Step 1

Season chickens with salt & pepper. Place 2 sage leaves on each breast. Top with slice of prosciutto. Press into chicken to adhere. Dust with flour.
Heat large skillet. Add oil & 2 T butter, add breasts, prosciutto side up & cook over hi heat until nearly cooked thru, @ 3 min. Turn & cook just until prosciutto begins to shrink, @ 1 min. Transfer to plate. Pour off any fat & wipe skillet.
Add remaining butter to skillet. Add wine & cook over hi heat until reduced by half, @ 2min.
Add stock & bring to boil. Cook until reduced by half, @ 3 min.
Return chicken to skillet, prosciutto side up & simmer over mod heat til chicken is cooked thru, @ 2min. Season with salt & pepper. Transfer chicken to plates, pour sauce on top & serve.