*wipes drool from chin* I totally forgot about this fine example of deliciousness, which I made all the way back in February and never posted. I have a HUGE backlog of recipes to post, so I should get on with it. This one is from my Best Skillet Recipes cookbook, which is packed with oodles of yum. This take on saltimboca avoids the awkward rolled-up chicken that looks like a wedding buffet staple. It simply sautees the chicken cutlets with slices of prosciuttio that magically stick to it in the pan. Then it throws in a simple and marvelous sauce.

I need to make this again. PRONTO.

I halved the recipe, but I’m posting the original below with my notes.

Chicken Saltimboca
Serves: 4

Buy cutlets that are approximately 5 to 6 inches long. If the tip is too thin, trim back 1 to 2 inches to make the cutlet of uniform thickness. If cutlets are unavailable, you can make your own with four (8-ounce) boneless skinless chicken breasts (**This is how I almost always make my cutlets, since I’ve usually got a freezer full of chicken breasts on hand). Although whole sage leaves make a beautiful presentation, that are optional and can be left out of step 3. Make sure to buy prosciutto that is thinly sliced, not shaved; also avoid slices that are too thick, as they won’t stick to the chicken.

1/2 cup unbleached all-purpose flour
Ground black pepper
8 thin boneless, skinless chicken breast cutlets (about 2 pounds), trimmed of ragged edges as necessary
1 tablespoon minced fresh sage leaves, plus 8 large leaves (optional)
8 thin slices prosciutto cut into 5- to 6-inch-long pieces to match chicken (about 3 ounces)
4 tablespoons olive oil
1 1/4 cups dry vermouth or white wine
2 teaspoons juice from 1 lemon
4 tablespoons unsalted butter, cut into 4 pieces and chilled
1 tablespoon minced fresh parsley leaves
Table salt

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