Chicken Saltimbocca

Serves 4

1/4 cup all-purpose flour

Coarse salt and ground pepper

4 fresh whole sage leaves, plus 4 minced leaves

4 chicken cutlets (6 to 8 ounces each)

4 slices (3 ounces) thinly-sliced prosciutto

4 teaspoons olive oil

3/4 cup dry white wine

1/3 cup reduced-sodium canned chicken broth

1 tablespoon cold butter

In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.

Lay one sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.

In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden-brown and cooked through, 3 to 4 minutes per side. Remove cutlets and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.

Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce over cutlets; serve immediately