Chicken Saltimbocca

Ingredients

• Chicken breast

  Broilers or fryers, meat only, raw

  4 full breast (both fillets) or 944g

• Salt

  Table

  ¼ tsp or 2g

• Pepper

  Spices, black

  ¼ tsp or 0.5g

• Prosciutto Cubetti

  Citterio

  4 oz or 112g

• Butter

  Unsalted

  2 tbsp or 28g

• Olive oil

  Salad or cooking

  1 ½ tbsp or 20g

• White wine

  Alcoholic beverage, table

  4 fl oz or 118g

• Chicken broth

  Soup, canned, less/reduced sodium

  ½ cup or 120g

• Lemons

  Raw, with peel

  1 fruit without seeds or 108g

• Wheat flour

  White, all-purpose, unenriched

  ¾ cup or 94g

Directions

1. Season each chicken cutlet with salt and pepper, to taste. Top each with 1 slice prosciutto. Place chicken cutlets between 2 sheets of parchment or waxed paper. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness, pounding the prosciutto into the chicken.
2. Spread flour on a shallow plate and dip the chicken in it, lightly coating both sides. Heat 1 tablespoon of the butter and the oil in a large skillet over medium heat. When butter begins to foam, add cutlets to the pan, prosciutto side down. Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a platter and cover to keep warm.
3. Add wine to the hot skillet and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan. Let wine reduce by half, then add broth and reduce again. Remove the pan from the heat and swirl in remaining butter. Pour sauce over the reserved chicken cutlets. Serve immediately with lemon wedges. Enjoy!