Chicken Saltimbocca With Lemon Sauce - cooking recipe

Ingredients

4 boneless skinless chicken breast halves
8 large fresh sage leaves
8 slices prosciutto (about 3 ounces, thinly sliced)
1/2 cup all-purpose flour, plus
2 teaspoons all-purpose flour
1 tablespoon butter
1 1/2 tablespoons olive oil
2 tablespoons dry white wine
1/2 cup low sodium chicken broth
2 tablespoons fresh lemon juice

Preparation

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.