CHICKEN SALTIMBOCCA WITH LEMON SAUCE

By jarren

Ingredients

• 4 skinless boneless chicken breast halves
• 8 large sage leaves
• 8 thin prosciutto slices
• 1/2 cup flour
• 2 tsp flour
• 1 tbsp butter
• 1 1/2 tbsp olive oil
• 2 tbsp dry white wine
• 1/2 cup low-salt chicken broth
• 2 tbsp fresh lemon juice

Details

Servings 4

Preparation

Step 1

Place chicken between 2 sheets of plastic wrap on work surface.e Using mallet, pound chicken to 1/3" thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves on top of each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere.

Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides. Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet. Whisk wine with remaining 2 tsp flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve.