Roman-Style Chicken Saltimbocca

Ingredients

• Lemon wedges
• ½ cup low-sodium chicken broth
• ½ cup dry white wine
• 1 ½ tablespoon olive oil
• 2 tablespoons butter, divided
• ¾ cup flour
• 8 sage leaves, more for garnish
• + 3 more ingredients
• • 8 thin slices prosciutto
  • Salt and black pepper
  • 4 boneless, skinless chicken cutlets (about 4 ounces each)

Sprinkle each cutlet lightly with salt and pepper. Top with a slice of prosciutto and a sage leaf. Place chicken cutlets between 2 sheets of parchment, waxed paper or plastic wrap. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness, pounding the prosciutto and sage i...

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