Chicken Saltimbocca
1/4 c flour
4 chicken cutlets, 4 oz each, 1/4” thick, trimmed
salt & pepper
3 t chopped fresh sage + 4 lg sage leaves
4 thin prosciutto slices, 1.5 oz
2 Tbsp olive oil
1 small shallot, minced
1/2 c chicken broth
1/4 c dry vermouth or dry white wine
1 Tbsp butter, unsalted, room temp
1 Tbsp fresh flat parsley, chopped
1 t lemon juice
Sprinkle flour on plate. Pat chicken with towel and season with pepper. One cutlet at a time, dredge cutlet in flour, shake off excess, then sprinkle 1 side of cutlet with minced sage. Put a slice of prosciutto on sage side to help it adhere.
Heat oil in skillet over med-high heat. Add sage leaves and cook until they begin to change color - approx 15 seconds. Using a slotted spoon, transfer to a plate and set aside.
Lay cutlets - prosciutto side down - on oil in skillet over med high heat until golden brown on bottom side - approx 2 min. Flip and cook until lightly browned - approx 1 min. Transfer to plate, tent with foil, and set aside.
Cook shallot in left over oil over med heat for 2 min. Add pinch flour and cook 1 min more. Whisk in vermouth & broth, scraping up any brown bits. Bring to simmer and cook until sauce is slightly thickened and reduced to 1/3 c - approx 3-5 min.
Return cutlets and any juices from plate to skillet, prosciutto side up. Simmer until cooked through - approx 30 sec. Transfer cutlets to plates. To sauce in skillet, add butter, parsley, and lemon juice. Pour sauce over cutlets and garnish with whole sage leaves.
Serves 2