20 toothpicks or enough to hold all of the sage leaves
2poundschicken cutletspounded to ¼" thick and cut into 5 inch long pieces
12piecesprosciuttoabout a ¼ pound worth
1 ¼cupslow sodium chicken stock
1 cupdry white wine
1cupflourfor dredging only
salt and pepper to taste
Season the chicken pieces with salt and pepper on both sides. Place the prosciutto on top of the chicken, trimming to fit if required. Press it down to make it stick and then depending on the size place 1-2 sage leaves on top. Secure the sage leaves and prosciutto to the chicken with toothpicks.
Dredge all of the chicken pieces in flour and shake off excess. Place the chicken pieces onto parchment paper and set aside.
Heat a large pan to medium heat. Add in 1 tablespoon of olive oil and 1 tablespoon of butter. Once melted add in the chicken pieces prosciutto side down and sear until golden (about 2-3 minutes). Flip and cook the other side for 1-2 minutes more or until cooked through and then place the chicken onto a wire rack. Work in batches, using more olive oil and butter as required.
Once all of the chicken pieces have been cooked, prepare the sauce by adding the white wine to the pan. Turn heat to high and scrape the pan with a wooden spoon to remove all of the brown bits. After 1 minute add in the chicken stock and cook the sauce until it thickens and reduces by half (about 3 minutes). Once reduced turn heat down to medium-low and add in the remaining butter.
Whisk the sauce together and taste test. Adjust salt and pepper as required. Once satisfied with the taste add the chicken pieces back into the pan and gently mix to warm the chicken through (about 2 minutes).
Sprinkle the chicken saltimbocca with parsley and serve right away. Enjoy!