Chicken Saltimbocca

Instructions

1. Place each chicken breast between two pieces of plastic wrap or wax paper. Use a mallet or rolling pin to gently pound the chicken to an even thickness of about 1/2 inch. This helps the chicken cook evenly.
2. Season both sides of the chicken with salt and pepper. Lay 2 slices of prosciutto and 2 sage leaves on each piece of chicken. Secure with toothpicks if necessary.
3. Place the flour in a shallow dish. Dredge each chicken piece in the flour, ensuring both sides are coated. Shake off any excess flour.
4. Heat olive oil in a large skillet over medium-high heat. Once the oil is shimmering, add the chicken with the prosciutto side facing down. Cook for about 3-4 minutes per side, or until the chicken is golden brown. If unsure about the heat, lower it a bit to avoid burning.
5. Remove the chicken from the skillet and set aside on a plate. Carefully pour the white wine into the skillet to deglaze it. Use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Let the wine cook down for about 2 minutes.
6. Add the chicken broth to the skillet and bring to a simmer. Stir in the butter until melted and smooth. This forms a rich sauce.
7. Return the chicken to the skillet. Lower the heat to medium and spoon the sauce over the chicken. Cook for another 5 minutes, or until the chicken is cooked through (internal temperature should be 165°F).
8. Remove the toothpicks before serving. Plate the chicken and drizzle with remaining sauce. Serve with lemon wedges on the side for an extra burst of flavor.