Chicken Saltimboca
Poultry
4 boneless, skinless chicken breast halves, lightly pounded to an even thickness
Salt and freshly ground pepper, to taste
4 tablespoons flour
4 tablespoons unsalted butter
2 tablespoons extra-virgin olive oil
2 teaspoons chopped fresh sage, plus 4 sage leaves for garnish (optional)
4 large slices prosciutto, trimmed to fit chicken breasts
4 oz fresh mozzerella cheese, sliced
⅔ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
Serves 4.
Season the chicken breasts with salt and pepper. Spread the flour on a plate and dredge each breast, coating evenly and shaking off the excess. Set aside.
In a skillet over medium-high heat, melt 2 tablespoons of butter with the olive oil until very hot. Add the chicken breasts and cook until the undersides are golden brown, 3 to 4 minutes. Turn the breasts over and continue to cook until they feel firm when pressed in the centers, 3 to 4 minutes more.
Reduce the heat to very low. Sprinkle the breasts evenly with the chopped sage. Top each breast with a slice of prosciutto, then divide the cheese slices evenly among the breasts. Cover the skillet and cook until the cheese is melted, about 4 minutes. Transfer the chicken to a platter and tent with aluminum foil; do not allow the foil to touch the cheese.
Increase the heat to high. When the skillet is sizzling, add the wine and deglaze the pan, stirring to scrape up the browned bits from the pan bottom. Boil until the liquid is reduced to ¼ cup about 5-6 minutes. Remove from the heat and whisk in the remaining 2 tablespoons butter.
Spoon an equal amount of the sauce over each chicken breast, then garnish with a sage leaf. Serve immediately.