Chicken Saltimbocca

Name: Chicken Saltimbocca
Prep time: 10 min
Total time: 30 min
Ingredients: 1/4 cup all-purpose flour; Coarse salt and ground pepper; 4 fresh whole sage leaves, plus 4 minced leaves; 4 chicken cutlets (6 to 8 ounces each); 4 slices (3 ounces) thinly-sliced prosciutto; 4 teaspoons olive oil; 3/4 cup dry white wine; 1/3 cup reduced-sodium canned chicken broth; 1 tablespoon cold butter

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Prep Time: 10 minutes

Total: 30 minutes

Author : Martha Stewart

Ingredients

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1/4 cup all-purpose flourCoarse salt and ground pepper4 fresh whole sage leaves, plus 4 minced leaves4 chicken cutlets (6 to 8 ounces each)4 slices (3 ounces) thinly-sliced prosciutto4 teaspoons olive oil3/4 cup dry white wine1/3 cup reduced-sodium canned chicken broth1 tablespoon cold butter

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Instructions

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Step 1

In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Step 2

Lay one sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.

Step 3

In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden-brown and cooked through, 3 to 4 minutes per side. Remove cutlets and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.

Step 4

Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce over cutlets; serve immediately.