Chicken Saltimbocca

Instructions

1. 1

   Boil the halved baby potatoes in salted water 12-15 minutes until tender; drain and toss with butter, salt, and pepper.

2. 2

   Slice the chicken into thin cutlets. Lay a sage leaf and a slice of prosciutto on each and press firmly. Lightly dust with flour.

3. 3

   Heat the olive oil in a large skillet over medium-high heat. Cook prosciutto-side down 3 minutes until crisp, then flip and cook 2-3 minutes until cooked to 165°F.

4. 4

   Add the broth and lemon juice to the skillet and simmer 2 minutes, then swirl in a little butter.

5. 5

   Spoon the pan sauce over the chicken and serve with the potatoes.