Chicken Saltimbocca

I'm not ready to admit that winter is here. Granted, this year it has been a long time coming. Summer held on long past its expiration date, and then the mild far weather lasted far longer than I had any right to expect it to. I mean, 50 degrees in January? In Minnesota? But now it is snowing, and we've gone from record setting high temperatures back to somewhere in the single digits... sigh.

But, if it it going to be cold outside, then we had better have some real comfort food. Translated, that means crispy chicken cutlets, seasoned with sage and prosciutto and finished with a decadent sauce. The perfect accompaniment to this decadence is some skin on garlic mashed potatoes. Scrumptious. 

Ingredients:

• 2 chicken breasts, boneless and skinless
• 1 egg
• salt and pepper
• fresh sage leaves
• 4 slices prosciutto
• extra virgin olive oil
• 2 Tbsp capers in vinegar
• 2 artichoke hearts canned in water, quartered
• juice of 1 lemon
• 1/4 - 1/3 cup white wine
• 1 clove garlic, minced
• 2 Tbsp butter

 To make the chicken cutlets, place the boneless, skinless chicken breasts into a 1 gallon heavy duty ziploc bag with a bit of water (to prevent tearing the chicken). Pound the chicken breasts one at a time, until they are evenly thin with a rolling pin.

 Beat one egg, brush on both sides of the chicken and lightly dredge in flour. Season both sides with salt and pepper. In a large frying pan, heat olive oil over medium high heat.

 Brown chicken on both sides. Because it is quite thin, it will cook through quickly. Don't overcook it, or it will become tough.

 Lay the sage leaves across the top of the chicken, then cover each cutlet with 2 slices of prosciutto.

Add garlic to pan, return chicken, prosciutto side down. Cook just until prosciutto begins to brown. Turn chicken. 

 Deglaze pan with white wine, add lemon juice, capers and artichoke heart quarters. Let sauce cook down for a couple minutes, and finish with butter.
Serve with garlic mashed potatoes, and enjoy!