Chicken Saltimbocca With Lemon Sauce

Total Time: 30 mins Preparation Time: 10 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breast halves
• 8 large fresh sage leaves
• 3 ounces prosciutto (about 8 thin slices)
• 1/2 cup all-purpose flour
• 2 teaspoons all-purpose flour
• 1 tablespoon butter
• 1 1/2 tablespoons olive oil
• 2 tablespoons dry wine
• 1/2 cup low sodium chicken broth
• 2 tablespoons fresh lemon juice

Recipe

• 1 place chicken between 2 sheets of plastic wrap on work surface. using mallet, pound chicken to 1/3-inch thickness.
• 2 sprinkle chicken with salt and pepper. place 2 sage leaves atop each chicken breast half.
• 3 top each chicken breast with 2 prosciutto slices, pressing to adhere.
• 4 spread 1/2 cup flour on plate. turn chicken in flour to lightly coat both sides.
• 5 melt butter with oil in large nonstick skillet over medium-high heat. add chicken, prosciutto side down; cook 4 minutes.
• 6 turn chicken over and cook just until cooked through, about 3 minutes. transfer to platter and cover to keep warm; reserve skillet.
• 7 whisk wine with remaining 2 teaspoons flour in small bowl.
• 8 add broth and lemon juice to same skillet; bring to boil.
• 9 add wine mixture; whisk until sauce thickens slightly, about 30 seconds. season to taste with salt and pepper.
• 10 spoon sauce over chicken and serve with carrot orzo.