Ingredients

• 2 bonelesss chicken breasts
• salt and freshly ground black pepper to taste
• 4 tos 8 sage leaves , or as needed
• 3 thins slices prosciutto
• 2 tablespoons olive oil
• 2 tablespoons Marsala wine or white wine
• 1/2 lemon , juiced
• 0.33 cups chicken broth
• 2 tablespoons unsalted butter
• 2 lemons wedges , optional

Instructions

1. 1 Place chicken breasts between 2 sheets of heavy plastic on a solid, level surface. Firmly pound chicken with the smooth side of a meat mallet to a 3/8-inch thickness. Season lightly with salt and freshly ground black pepper.
2. 2 With the smoother side of chicken breasts facing up, lay 2 to 4 sage leaves on each breast; more sage leaves will give a stronger sage flavor. Then, cover breasts with a single layer of prosciutto, covering the sage underneath.
3. 3 Lay a piece of plastic wrap on top, and press down firmly to flatten. Refrigerate for about 30 minutes before cooking for best results.
4. 4 Heat olive oil in a nonstick skillet over medium-high heat. Place chicken, prosciutto-side down. in the pan, and sear until prosciutto is lightly browned, about 3 minutes. Turn chicken over, and cook until chicken is no longer pink at the center and juices run clear, about 3 minutes more. Exact time will depend on size and thickness of chicken breasts.
5. 5 Turn off heat, remove chicken to a plate, and cover loosely with foil.
6. 6 For the sauce, add Marsala, lemon juice, and chicken broth to the pan, along with any accumulated juices from the plate with chicken, and place back over medium-high heat. Boil until reduced by half, about 3 minutes. Reduce heat to low, and swirl in butter until it disappears.
7. 7 Spoon sauce generously over chicken saltimbocca and add a lemon wedge on the side.

Nutrition per serving