Name: Chicken Saltimbocca for Two
Total time: 35 min
Ingredients: 2 (6- to 8-ounce) boneless, skinless chicken breasts , trimmed; Salt and pepper; 4 thin slices prosciutto (2 ounces); 2 tablespoons extra-virgin olive oil; 4 large fresh sage leaves plus 1 teaspoon minced; 1 garlic clove , sliced thin; 1/2 cup chicken broth; 2 tablespoons unsalted butter , cut into 2 pieces and chilled; 2 teaspoons lemon juice

Why This Recipe Works

It sounds fancy, but chicken saltimbocca is really just a pretty package of simple staples: chicken, ham (prosciutto), and sage. The challenge is that these last two ingredients have big, bold personalities that need to be carefully balanced with the demure poultry lest they overwhelm the dish. For a version to feed two, we cut two boneless, skinless chicken breasts in half horizontally to form four evenly sized cutlets. The natural tackiness of raw chicken helped the thinly sliced prosciutto adhere without our having to resort to toothpicks or other tricks. Since all four cutlets fit in the skillet at once, this dish was quick to cook, leaving us time to stir together a lemon-and-butter pan sauce. Fried sage leaves looked and tasted impressive, and as they were done in just 20 seconds, they made a perfect garnish.

Before You Begin

Freezing the chicken breasts for 15 minutes makes it easier to slice them into cutlets. Our favorite boneless, skinless chicken breasts are from Bell & Evans.

Instructions

Place chicken on plate and freeze until firm, about 15 minutes. Working with 1 breast at a time, starting on thick side, cut breasts in half horizontally. Using meat pounder, gently pound each cutlet to even 1/4-inch thickness between 2 sheets of plastic wrap.

Pat cutlets dry with paper towels and season lightly with salt and pepper. Place 1 prosciutto slice on top of each cutlet, pressing to adhere and folding ends of slice as needed to prevent overhang.

Heat oil in 12-inch nonstick skillet over medium-high heat until shimmering. Add sage leaves and cook until leaves begin to change color and become fragrant, 15 to 20 seconds. Using slotted spoon, transfer sage leaves to paper towel–lined plate.

Add cutlets to skillet, prosciutto side down, and cook until lightly browned, about 2 minutes. Flip cutlets and cook until second side is light golden brown and cutlets are cooked through, about 2 minutes. Transfer to platter and tent with aluminum foil.

Reduce heat to medium; add garlic and minced sage to now-empty skillet and cook until fragrant, about 30 seconds. Stir in broth and bring to simmer; cook until reduced by half, about 2 minutes. Reduce heat to low and whisk in butter, 1 piece at a time, until incorporated. Stir in lemon juice and season with salt and pepper to taste. Spoon sauce over chicken. Top each cutlet with 1 fried sage leaf. Serve.