Chicken Saltimbocca

Sprinkle chicken breasts with salt and pepper. Sprinkle the top only with sage (1/2 teaspoons each) or top with 2 fresh sage leaves on each breast. Place 2 slices prosciutto on each chicken breast (to cover the breast, not overlapping). Place in a gallon freezer bag, one at a time, and pound to 1/4-inch thickness.

Dredge both sides in flour. In a large saute pan over medium heat, melt 2 tablespoons butter and 2 tablespoons olive oil, swirling them together to mix until foam forms. Place 2 chicken breasts in the pan and allow to brown on the first side, around 3 minutes, or until golden brown. Flip and cook for an additional 3 minutes on the 2nd side. Remove to a platter and loosely tent with foil, or place in a 200º oven to keep warm. Repeat with the remaining chicken, adding more butter and oil if needed. Keep pan juices/oils for the sauce.

SAUCE DIRECTIONS:
Add the dry white wine and chicken stock to the pan, scraping up the brown bits with a spoon. Add a pinch of salt and pepper and reduce down by 1/2 volume. Add in lemon juice and zest. Swirl in butter until dissolved, then add capers. Spoon over chicken and serve.