Chicken Saltimbocca

Ingredients

• 2 (~250g) boneless skinless chicken breasts
• salt and pepper
• 4 thin slices of prosciutto
• 30mL olive oil
• 4 large fresh sage leaves
• 5mL minced fresh sage
• 1 garlic clove, sliced thin
• 125mL chicken broth
• 30mL unsalted butter, cut into two pieces and chilled
• 10mL lemon juice

Procedure

1. Place the chicken on a plate and freeze until firm, ~15 minutes.
2. Slice the chicken breasts in half horizontally. Gently pound each cutlet even flatter, to about 5mm thickness.
3. Season with salt and pepper.
4. Place a prosciutto slice on top of each cutlet, pressing to adhere and folding to prevent overhand as needed.
5. Heat oil in a large skillet over medium high heat. Add sage leaves and cook until they begin to change colour and turn fragrant, ~15 seconds. Remove with a slotted spoon and transfer to paper towels.
6. Add cutlets, prosciutto side down, and cook until lightly browned, ~2 minutes.
7. Flip and cook until other side is light golden brown and cutlets are cooked through, ~2 minutes. Transfer to platter.
8. Reduce heat to medium. Add garlic and minced sage and cook until fragrant, ~30 seconds.
9. Stir in broth and bring to a simmer.
10. Reduce heat to low and whisk in butter, one piece at a time.
11. Stir in lemon juice and season with salt and pepper to taste.
12. Pour sauce over cutlets and garnish each one with a fried sage leaf.