Saltimbocca de poulet

Ingrédients

• 4 chicken cutlets ((about 6 ounces each))
• 8 thin slices prosciutto
• 8 fresh sage leaves
• 1/4 cup all-purpose flour
• 1 1/2 tablespoons olive oil
• 2 tablespoons butter (unsalted or salted)
• 1/2 cup dry white wine
• 1/2 cup low-sodium chicken broth
• salt to taste
• freshly ground black pepper to taste

Préparation

1. 1

   If needed, pound the chicken breasts to ½ inch thick.

2. 2

   Place two sage leaves on each chicken cutlet. Wrap each chicken cutlet in prosciutto. If needed, use toothpicks to secure the prosciutto. Dredge the chicken breasts in flour, coating both sides.

3. 3

   Heat the olive oil and melt a ½ tablespoon of butter in a large skillet over medium heat. Cook the chicken breasts until golden brown on both sides and cooked through. Remove the chicken to a plate.

4. 4

   Deglaze the pan with the white wine. Reduce the wine by half. Add the chicken broth and simmer for a few minutes.

5. 5

   Deglaze the pan with the white wine and reduce it by half. Add the chicken broth and simmer for a few minutes.

6. 6

   Swirl in the butter and season with salt and freshly ground black pepper to taste. Add the chicken back to the pan and simmer for a few minutes to warm. Serve promptly.