Chicken Saltimbocca

Ingredients

• 1/2 cup all-purpose flour
• 12 fresh sage leaves, finely chopped
• 4 boneless, skinless chicken breast halves (about 1 lb. total), pounded to 1/3-inch thickness
• Salt and pepper
• 8 thin slices prosciutto
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons olive oil
• 1/2 lemon, cut into wedges

Preparation

1. 1. Place flour in a shallow bowl and stir in sage. Sprinkle chicken with salt and pepper. Coat each breast with seasoned flour, shaking excess back into bowl. Drape a slice of prosciutto over each side of each breast, overlapping slightly.
2. 2. Warm half of butter and oil in a large skillet over medium-high heat. Carefully add half of chicken, taking care to keep prosciutto in place. Cook until browned on both sides, turning once, 4 to 6 minutes total. Transfer chicken to a plate and cover to keep warm. Repeat with remaining butter, oil and chicken. Serve immediately with lemon wedges on the side.