Sage Chicken Saltimbocca

To prepare the cutlets, place them between two sheets of wax paper and gently hammer them with a meat mallet or the back of a heavy skillet until they reach an even 1/2-inch thickness. Add a pinch of salt and pepper to taste.

Place two large sage leaves on top of each cutlet, followed by a layer of prosciutto slices that have been crossed over one another. This will help hold the sage leaves in place as you cook.

Heat 1 1/2 tablespoons of olive oil in a large skillet over medium heat. Add the cutlets and cook for 2 minutes on each side, or until they are no longer pink in the center and the juices run clear. To ensure the cutlets are cooked, insert an instant-read thermometer into the center and check that it reaches at least 165 degrees F (74 degrees C).

Transfer the cooked cutlets to a serving platter and cover them with foil to keep them warm. Repeat the cooking process with the remaining 1 1/2 tablespoons of olive oil and the remaining cutlets.

Pour a small amount of wine into the same skillet, allowing it to simmer for about 1 minute. Use a wooden spoon to scrape up any browned bits from the bottom of the skillet.

Add some broth to the skillet and let it simmer for 4-5 minutes, or until the liquid has slightly reduced. Remove the skillet from the heat and add some butter to it, stirring until the butter has melted and the sauce is creamy.

Spoon 2 tablespoons of the savory sauce over each cooked cutlet, serving them hot.