Chicken Saltimbocca

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  2 lbs Chicken Breast, Boneless Skinless

  Boneless skinless. Buy in bulk and freeze — Costco rotisserie packs work too.

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  1 tsp 1 teaspoon kosher salt
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  1 tsp 1 teaspoon ground black pepper (divided)
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  2 tbsp Flour, All-Purpose, White
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  1.5 tbsp Sage, Fresh
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  3 oz Prosciutto, Cured, Sliced
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  2 tbsp Olive oil

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  3 tbsp Unsalted Butter
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  0.5 cup Wine, White, Dry
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  0.8 cup Low Sodium Chicken Broth
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  Red pepper flakes

Instructions

1. 1Pat the chicken dry with paper towels and season both sides with salt and pepper. In a shallow dish, combine the flour with remaining pepper. Lightly dredge each chicken cutlet on both sides in the flour mixture, shaking off excess, then place on a clean work surface. Layer fresh sage leaves on top of each cutlet, then lay a piece of prosciutto over the sage, trimming as needed, and press gently to adhere.
2. 2Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering (about 2 minutes). If desired, add 8 sage leaves to the hot oil and cook for 20 seconds until crisp and fragrant, then remove to a paper-towel lined plate and reserve for garnish.
3. 3Add ½ tablespoon butter to the skillet and let melt. Carefully place half of the chicken cutlets prosciutto-side down into the pan. Cook over medium-high heat for 2–3 minutes until the bottom is light golden brown. Flip and cook the other side for 2–3 minutes until cooked through and the internal temperature registers 165°F on an instant-read thermometer.
4. 4Transfer the cooked chicken to a plate. Add the remaining ½ tablespoon butter to the skillet and repeat step 3 with the remaining chicken cutlets, then transfer to the plate.
5. 5Pour the dry white wine into the skillet over medium-high heat, scraping up any browned bits from the bottom. Simmer for 2 minutes until reduced by half.
6. 6Add the low-sodium chicken broth and simmer for 4 minutes until reduced by nearly half. Stir in the remaining 2 tablespoons butter and red pepper flakes. Cook for 1 minute more, then remove from heat.
7. 7Divide the chicken evenly among 4 serving plates while the sauce is hot. Spoon the sauce generously over each cutlet and top with a fried sage leaf if using. Serve immediately.