Chicken Saltimbocca with Lemon Sauce

Name: Chicken Saltimbocca with Lemon Sauce
Yield: 4 servings
Ingredients: 1 4 skinless boneless chicken breast halves; 1 8 large fresh sage leaves; 1 8 thin prosciutto slices (about 3 ounces); 1 1/2 cup plus 2 teaspoons all purpose flour; 1 1 tablespoon butter; 1 1 1/2 tablespoons olive oil; 1 2 tablespoons dry white wine; 1 1/2 cup low-salt chicken broth; 1 2 tablespoons fresh lemon juice; 1 Carrot orzo

From the kitchen of Carly

Thin-pounded chicken topped with crispy prosciutto and fresh sage, then pan-seared until golden. A bright lemon sauce cuts through the richness while carrot orzo soaks up every drop. Restaurant-quality elegance that comes together in under twenty minutes.

Prep: n/a
Cook: n/a
Total: n/a
Servings: 4
Difficulty: medium

Ingredients

4 servings

14 skinless boneless chicken breast halves
18 large fresh sage leaves
18 thin prosciutto slices (about 3 ounces)
11/2 cup plus 2 teaspoons all purpose flour
11 tablespoon butter
11 1/2 tablespoons olive oil
12 tablespoons dry white wine
11/2 cup low-salt chicken broth
12 tablespoons fresh lemon juice
1Carrot orzo

Instructions

Place chicken between 2 sheets of plastic wrap on work surface. Using mallet, pound chicken to 1/3-inch thickness. Sprinkle chicken with salt and pepper. Place 2 sage leaves atop each chicken breast half. Top each chicken breast with 2 prosciutto slices, pressing to adhere. Spread 1/2 cup flour on plate. Turn chicken in flour to lightly coat both sides.
Melt butter with oil in large nonstick skillet over medium-high heat. Add chicken, prosciutto side down; cook 4 minutes. Turn chicken over and cook just until cooked through, about 3 minutes. Transfer to platter and cover to keep warm; reserve skillet.
Whisk wine with remaining 2 teaspoons flour in small bowl. Add broth and lemon juice to same skillet; bring to boil. Add wine mixture; whisk until sauce thickens slightly, about 30 seconds. Season to taste with salt and pepper. Spoon sauce over chicken and serve with carrot orzo.