Miso-Marinated Chicken Saltimbocca

Ingredients

• 2 pieces chicken cutlets (about 6 oz each)
• 2 tbsp white miso paste
• 2 tbsp sake or dry white wine
• 8 leaves fresh sage leaves
• 4 slices thin prosciutto slices
• 3 tbsp all-purpose flour
• 2 tbsp olive oil
• 2 tbsp unsalted butter
• 1/3 cup dry white wine (for sauce)
• 1/4 tsp black pepper(optional)
• 2 wedges lemon wedges(optional)

Instructions

1. 1

   Whisk the miso paste with 2 tbsp sake (or wine) in a shallow dish. Add the chicken cutlets, coat well, and marinate 10 minutes at room temperature.

2. 2

   Pat the cutlets dry, then top each with 4 sage leaves and wrap with 2 slices of prosciutto, pressing gently to adhere. Dust lightly with flour and pepper.

3. 3

   Heat olive oil in a large skillet over medium-high heat. Add the cutlets prosciutto-side down and cook 4-5 minutes until golden, then flip and cook 4-5 minutes more until cooked through (165°F). Transfer to a plate.

4. 4

   Lower heat to medium, add butter to the skillet, then pour in the remaining 1/3 cup wine, scraping up browned bits. Simmer 3-4 minutes until slightly reduced.

5. 5

   Spoon the pan sauce over the chicken and serve with lemon wedges.