Italian Chicken Saltimbocca with Sage

Ingredients

• 2 small chicken cutlets, about 10 oz total
• 4 thin prosciutto slices
• 8 sage leaves
• 10 oz baby potatoes, halved
• 1 tbsp olive oil
• 1 tbsp butter
• 1/3 cup chicken stock
• 1 tbsp lemon juice
• 1 garlic clove, minced
• Salt and black pepper

Steps

1. Heat oven to 425F and toss potatoes with oil, salt and pepper; roast cut-side down for 22 to 25 minutes.
2. Season chicken lightly, top each cutlet with prosciutto and sage, and secure with toothpicks if needed.
3. Sear chicken prosciutto-side down in a skillet over medium heat for 3 minutes, then turn and cook until the center reaches 165F.
4. Move chicken to a plate and add garlic, stock and lemon juice to the skillet.
5. Simmer the pan sauce for 2 minutes, then whisk in butter.
6. Serve chicken with roasted potatoes and spoon the sauce over both.

Allergen note: Contains dairy. Check packaged stock for allergens.

Use the listed quantities as a guide, adjust seasoning to taste, and cook proteins to a safe internal temperature.