Chicken Saltimbocca

Ingredients

• 1/4 cup all-purpose flour
• Coarse salt and ground pepper
• 4 fresh whole sage leaves plus 4 minced leaves
• 4 (6 to 8 ounces each) chicken cutlets
• 4 slices (3 ounces) thinly-sliced proscuitto
• 4 teaspoons olive oil
• 3/4 cup dry white wine
• 1/3 cup reduced-sodium canned chicken broth
• 1 tablespoon cold butter

Instructions

1. 1
   In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
2. 2
   Lay one sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
3. 3
   In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden-brown and cooked through, 3 to 4 minutes per side. Remove cutlets and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
4. 4
   Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce over cutlets; serve immediately.