Chicken Saltimbocca with Sauteed Spinach with Garlic

Instructions

1. 1

   Prepare the Chicken Cutlets

   • Place a chicken breast between two sheets of plastic wrap or parchment paper. Using a meat mallet or rolling pin, pound it to an even 1/4-inch thickness. Repeat with the remaining breasts.
   • Season both sides of the chicken cutlets lightly with salt and freshly ground black pepper. Remember that prosciutto is salty.
   • Lay one or two sage leaves on top of each cutlet. Drape two slices of prosciutto over the sage, pressing gently so it adheres.
   • Secure the prosciutto and sage to the chicken by weaving a toothpick through all layers.
2. 2

   Dredge the Chicken

   • Spread the all-purpose flour on a shallow plate or dish.
   • Lightly press each chicken cutlet into the flour, coating both sides. Shake off any excess flour; a thin, even coating is all you need.
3. 3

   Pan-Sear the Chicken

   • In a large skillet (12-inch), heat the olive oil and 2 tablespoons of the butter over medium-high heat. Wait until the butter is melted and the foam subsides.
   • Carefully place the chicken cutlets in the skillet, prosciutto-side down. Do not overcrowd the pan; cook in two batches if necessary.
   • Sear for 3-4 minutes without moving them, until the prosciutto is crisp and the chicken is golden brown.
   • Flip the chicken and cook for another 3-4 minutes, until the chicken is cooked through (internal temperature reaches 165°F or 74°C).
   • Transfer the cooked chicken to a clean plate and set aside.
4. 4

   Create the Pan Sauce

   • Reduce the heat to medium. Pour the dry white wine into the hot skillet. As it bubbles, use a wooden spoon to scrape up any browned bits (fond) from the bottom of the pan.
   • Allow the wine to simmer and reduce by about half, which should take 1-2 minutes.
   • Pour in the chicken broth and bring the sauce to a simmer. Cook for another 2-3 minutes until the sauce has slightly thickened.
   • Remove the skillet from the heat. Add the remaining 2 tablespoons of cold butter and whisk continuously until the butter is fully melted and the sauce becomes smooth, glossy, and slightly creamy.
5. 5

   Serve

   • Remove the toothpicks from the chicken cutlets.
   • Return the chicken to the skillet, spooning some of the sauce over the top to re-warm gently for about 30 seconds.
   • Transfer the chicken to serving plates, pour the remaining pan sauce over the top, and garnish with fresh chopped parsley. Serve immediately.