Chicken Saltimbocca

 

4

boneless skinless chicken breasts (about 6 oz each)

1/3

cup all-purpose flour

2

tablespoons grated Parmesan cheese

1

teaspoon Italian seasoning

1/2

teaspoon salt

2

tablespoons olive or vegetable oil

4

slices prosciutto (about 3 oz)

4

slices (1 oz each) mozzarella cheese

1

teaspoon chopped fresh sage leaves

3/4

cup Progresso® chicken broth (from 32-oz carton)

1

tablespoon butter or margarine

• 1 Between pieces of plastic wrap or waxed paper, place each chicken breast smooth side down; gently pound with flat side of meat mallet or rolling pin until 1/4 inch thick. In shallow dish, mix flour, Parmesan cheese, Italian seasoning and salt. Coat chicken with flour mixture; shake off excess flour.
• 2 In 12-inch nonstick skillet, heat oil over medium-high heat. Add chicken; cook about 8 minutes, turning once, until browned on outside and no longer pink in center. Top each chicken breast with 1 slice prosciutto and 1 slice mozzarella cheese. Cover skillet tightly; cook 1 to 2 minutes or until cheese is melted. Sprinkle sage over chicken. Remove chicken from skillet to serving platter; cover loosely with tent of foil, being careful not to let foil touch cheese.
• 3 Increase heat to high. Add broth to skillet. Heat to boiling, scraping up any browned bits from bottom of skillet. Boil about 3 minutes or until broth is reduced to about 1/4 cup. Remove from heat; beat in butter. Spoon over chicken.