Chicken Saltimbocca

To make slicing the chicken easier, freeze it for 15 minutes. Although whole sage leaves make a beautiful presentation, they are optional and can be left out of step 3. A single fried sage leaf is another pretty but optional garnish. Make sure to buy prosciutto that is thinly sliced, not shaved; also avoid slices that are too thick, as they won’t stick to the chicken. The prosciutto slices should be large enough to fully cover one side of each cutlet.

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% Daily Values based on a 2,000 calorie diet

Step 1

Freeze chicken for 15 minutes

Step 2

Halve chicken horizontally, then cover the chicken halves with plastic wrap and pound the chicken cutlets into an even 1/4 inch thickness

Step 3

Combine the flour and 1 teaspoon pepper in the shallow dish. Pat the chicken dry with paper towels. Dredged the chicken in the flour, shaking off any excess. Lay the cutlets flat and sprinkle evenly with the minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.

Step 4

Heat 2 tablespoons of the oil in a 12 inch skillet over medium high heat until shimmering. Add the sage leaves and cook until the leaves begin to change color & are fragrant, 15 to 20 seconds. Using a slotted spoon transfer the sage to a paper towel lined plate and set aside

Step 5

Add four of the cutlets to the pan, prosciutto side down and cook into lightly browned on one side, about two minutes. Flip the chicken over and continue to cook until no longer pink, 30 seconds to 1 minute. Transfer the chicken do a plate and tent loosely with foil. Add the remaining 2 tablespoons of oil to the skillet and repeat with the remaining cutlets. Transferred to the plate tent loosely with foil when making the sauce.

Step 6

Pour off the excess fat from the skillet. Stir in the vermouth, scraping up any browned bits and simmer until reduced to about 1/4 of a cup, 5-7 minutes. Stir in the lemon juice. Turn the heat to low and whisk in the butter, 1 tablespoon at a time. Off the heat, stir in the parsley and seasoned with salt and pepper to taste. Spoons us over the chicken, place a sage leaf, if using, on each cutlet and serve.