sandy's chicken saltimbocca

Ingredients

• Servings: 8
• 8 (6 ounce) chicken cutlets
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 16 large fresh sage leaves
• 16 thin slices prosciutto
• 3 tablespoons olive oil
• 1 cup dry white
• 1 cup low-sodium chicken broth
• 1/2 stick butter

Recipe

Preparation Time: 15 mins Cook Time: 15 mins Ready Time: 30 mins


• if cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a small, heavy skillet. sprinkle with salt and pepper. put 2 large (or 5 small) sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.
• heat 1 1/2 tablespoons oil in a large skillet over medium heat. add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. transfer to a platter; tent with foil to keep warm. repeat with remaining 1 1/2 tablespoons oil and remaining 4 cutlets.
• add to skillet and simmer, scraping up any browned bits, 1 minute. add broth and simmer until slightly reduced, 4 to 5 minutes. remove from heat, add butter, and swirl skillet until butter has melted and sauce is creamy. spoon 2 tablespoons sauce over each cutlet and serve.