Chicken Saltimbocca

by Katie Johnstonbaugh
of Dishin & Dishes
4 whole boneless, skinless chicken breasts
2 teaspoons dried sage or 8 whole fresh sage leaves
8 slices prosciutto 
1 t. kosher salt
1/2 cracked black pepper
1 c. flour

1 c. dry white wine (chardonnay)
1 c. chicken stock
1 T. grated lemon peel
1/2 lemon, juiced
2 T. butter
3 T. capers
pinch of salt and pepper

Sprinkle chicken breasts with salt and pepper.  Sprinkle top only with sage (1.2 t. each).  Place 2 slices prosciutto on each chicken breast.  Place in gallon freezer bag, one at a time and pound to 1/4 inch thickness.  Dredge both sides in flour.  In large saute pan over medium heat, melt 2 T. butter and 2 T. olive oil, swirling them together to mix.  Place 2 chicken breasts in pan and allow to brown on first side, around 3 minutes, or until golden brown.  Flip and cook an additional 3 minutes on 2nd side.  Remove to a platter and loosely tent with foil, or place in 200º oven to keep warm.  Keep pan juices/oils for sauce.

Add one cup each of dry white wine and chicken stock to pan, scraping up brown bits with spoon.  Add pinch of salt and pepper and reduce down by 1/2 volume.  Add in lemon juice and zest.  Swirl in butter until dissolved then add capers.  Spoon over chicken and serve.