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Chicken Saltimbocca

This chicken version of a Roman specialty, saltimbocca, is dressed to impress. Wrapped with prosciutto and sage and served over pasta tossed with capers and a white wine sauce, these sautéed cutlets exude top-shelf quality while still being an affordable and easy weeknight option.

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Ingredients

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HALVE:

HEAT:

Instructions

Preheat oven to 400°. Line a baking sheet with a rack.

Cook tagliatelle in a large pot of boiling salted water according to package directions; drain.

Halve breasts horizontally. Pound each half with flat side of a meat mallet to even thickness for cutlets.

Lay a slice of prosciutto on cutting board, top with a cutlet, a second slice of prosciutto, and enough sage leaves to cover. Repeat layering with second cutlet. Starting at tapered end, roll up cutlets and secure with toothpicks.

Heat oil and 1 Tbsp. butter in a sauté pan over medium-high until butter melts. Add chicken and cook, turning to brown all sides, 6–8 minutes total; transfer to prepared baking sheet and bake, 8–10 minutes to finish cooking. Let chicken rest 5 minutes before serving.

Sauté shallots in same pan over medium-high until softened, 3 minutes; add wine and simmer until reduced by half, 3–4 minutes. Stir in roasted peppers, broth, lemon juice, and capers to heat through, about 2 minutes.

Off heat, stir in remaining 3 Tbsp. butter until it emulsifies and sauce thickens. Add minced sage; season sauce with salt and pepper.

Toss tagliatelle with sauce; serve with chicken.

Halve chicken breasts horizontally, pound each into a thin cutlet, and wrap with sage and prosciutto.

Halve chicken breasts horizontally, pound each into a thin cutlet, and wrap with sage and prosciutto.

To get the woodsy flavor of sage in every bite of chicken, layer each cutlet with enough leaves to cover.

To get the woodsy flavor of sage in every bite of chicken, layer each cutlet with enough leaves to cover.

Nutritional Facts

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