Chicken Saltimbocca alla Romana

Ingredients

• 2 pieces (about 8 oz each) Chicken cutlets (thin-sliced chicken breast)
• 6 slices Prosciutto slices
• 10 leaves Fresh sage leaves
• 1/4 cup All-purpose flour
• 2 tbsp Olive oil
• 1/2 cup Dry white wine
• 3 tbsp Unsalted butter
• 1/4 tsp Salt
• 1/4 tsp Black pepper
• 6 pieces Toothpicks

Instructions

1. 1

   Pound the chicken cutlets between plastic wrap to an even 1/4-inch thickness. Season lightly with salt and pepper (go easy on the salt — the prosciutto is salty).

2. 2

   Place 2-3 sage leaves on top of each cutlet, then lay a slice of prosciutto over the sage. Secure with a toothpick through the center of each piece.

3. 3

   Spread the flour on a plate and dredge each cutlet, prosciutto-side down first, shaking off excess flour.

4. 4

   Heat the olive oil in a large skillet over medium-high heat. Add the cutlets prosciutto-side down and cook 3-4 minutes until golden and crisp.

5. 5

   Flip the cutlets and cook another 3-4 minutes until cooked through. Transfer to a warm plate and tent loosely with foil.

6. 6

   Pour off excess fat, add the white wine to the skillet, and simmer over medium-high heat, scraping up browned bits, until reduced by half, about 3-4 minutes.

7. 7

   Reduce heat to low and swirl in the butter, one tablespoon at a time, until the sauce is glossy. Season to taste.

8. 8

   Return the cutlets to the pan briefly to coat in the sauce, or spoon the sauce over the top. Remove toothpicks and serve immediately.