Chicken Saltimbocca

Instructions

1. Prepare the chicken
   Place each chicken breast between two sheets of plastic wrap and pound to an even 1/4-inch thickness using a meat mallet or heavy pan. Season both sides with salt and pepper.
2. Assemble the saltimbocca
   Lay 2 slices of prosciutto on each chicken breast, trimming as needed to fit. Place 4 sage leaves on top of each, then secure with toothpicks. Mix the flour with salt and pepper on a plate, then lightly dredge each chicken piece, shaking off excess.
3. Cook the chicken
   Heat olive oil and 2 tablespoons of butter in a large skillet over medium-high heat. When the butter is foaming, add the chicken prosciutto-side down and cook for 3-4 minutes until golden. Flip carefully and cook for another 2-3 minutes until chicken is cooked through (165°F/74°C internal temperature). Transfer to a plate and tent with foil.
4. Make the sauce
   In the same skillet, add the white wine and scrape up any browned bits from the bottom of the pan. Bring to a simmer and reduce by half, about 3 minutes. Add the chicken stock and simmer for another 2 minutes.
5. Finish the dish
   Remove the pan from heat and whisk in the remaining 2 tablespoons of butter and lemon juice until the sauce is smooth and slightly thickened. Return the chicken to the pan, spooning the sauce over the top. Remove toothpicks before serving. Serve immediately with the sauce drizzled over the chicken.