Ingredients
3 tablespoons extra-virgin olive oil
8 to 10 fresh sage leaves
Kosher salt
4 boneless, skinless chicken breasts (2 pounds total)
Kosher salt and freshly ground pepper
8 large fresh sage leaves
4 thin slices prosciutto (3 ounces)
1/4 cup unbleached all-purpose flour
2 tablespoons extra-virgin olive oil
3/4 cup dry white wine, such as Sauvignon Blanc
3/4 cup low-sodium chicken broth
2 tablespoons unsalted butter
Preparation
Fried Sage: In a small saucepan, heat oil over medium‐high. Add sage leaves and fry until crisp, 10 to 15 seconds. Drain on paper towels and season with salt; set aside.
Chicken Saltimbocca: Butterfly and pound chicken breasts 1/4 inch thick. Lightly season with salt and pepper; top each with 2 fresh sage leaves. Wrap each with a prosciutto slice. Dredge both sides of wrapped breast in flour, shaking off excess.
In a large nonstick skillet, heat 1 tablespoon oil over medium‐high. Add 2 chicken breasts and cook until golden brown and cooked through, 4 to 5 minutes per side. (If pan drippings are becoming too dark, wipe out pan.) Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon oil and chicken.
Remove skillet from heat; slowly add wine and broth. Return to high heat and cook, scraping up browned bits with a wooden spoon, until reduced to 1/4 cup, 5 to 6 minutes. Remove from heat; swirl in butter, 1 tablespoon at a time, until melted. Season with salt and pepper. Spoon sauce onto plates; top with chicken and scatter with fried sage.
