Chicken Saltimbocca

Ingredients

• 4 pieces chicken breasts, butterflied
• 8 pieces prosciutto slices
• 12 pieces fresh sage leaves
• 3 tbsp plain flour
• 150 ml dry white wine
• 150 ml chicken stock
• 60 g butter
• 2 tbsp olive oil
• 1 tbsp lemon juice

Steps

1. 1
   Butterfly the breasts and beat them to an even 1 cm thickness.
2. 2
   Lay two sage leaves on each, cover with a slice of prosciutto and press it on firmly. Secure with a cocktail stick if it will not stay.
3. 3
   Dust only the chicken side with flour — flouring the prosciutto stops it crisping.
4. 4
   Fry prosciutto-side down first in the oil and half the butter for 3 minutes until it turns crisp and bronze.
5. 5
   Flip and cook 3-4 minutes more, then remove to a warm plate.
6. 6
   Deglaze the pan with the wine, scraping, and reduce by half. Add the stock and reduce again.
7. 7
   Take off the heat, whisk in the remaining cold butter and the lemon juice to make a glossy sauce, and pour it over the chicken.