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Chicken Saltimbocca

Photo: Mark Thomas; Styling: Lynn Miller
Prep time 10 mins
Cook time 8 mins
Yield Serves 4

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

Nutrition Information

  • calories 330
  • fat 14 g
  • satfat 5 g
  • protein 36 g
  • carbohydrate 13 g
  • fiber 1 g
  • cholesterol 92 mg
  • sodium 1136 mg

How to Make It

  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. 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.