A delightful twist on the classic chicken saltimbocca, featuring a rich lemon butter sauce.
Place each chicken breast between two sheets of plastic wrap and pound to an even thickness of about 1/3 inch.
Pounding the chicken ensures even cooking and tender texture.
Season the chicken with salt and pepper, then place two sage leaves on each piece.
Press the sage leaves gently to help them adhere to the chicken.
Wrap each chicken breast with two slices of prosciutto, pressing to secure.
Ensure the prosciutto covers the sage to lock in the flavor.
Dredge the chicken in flour, shaking off any excess.
A light coating of flour helps achieve a golden crust.
Heat butter and olive oil in a large skillet over medium-high heat.
Using a mix of butter and oil prevents the butter from burning.
Cook the chicken, prosciutto side down, for about 4 minutes, then flip and cook for another 3 minutes until done.
Cook in batches if necessary to avoid overcrowding the skillet.
Remove the chicken from the skillet and keep warm on a platter.
Cover the platter with foil to retain heat.
Whisk the wine with a teaspoon of flour in a small bowl, then add to the skillet along with the broth and lemon juice.
Whisking the flour into the wine prevents lumps in the sauce.
Bring the sauce to a boil, whisking constantly, until it thickens slightly.
Adjust the seasoning with salt and pepper to taste.
Pour the sauce over the chicken and serve immediately.
Garnish with additional sage leaves for a fresh presentation.
