Chicken Saltimbocca with Basil Mash Recipe

Preheat the oven to 375°F (190°C).

Place the chicken breasts between two pieces of plastic wrap and pound them with a meat mallet until they are about 1/4 inch thick.

Season the chicken breasts with salt and pepper.

Place a slice of prosciutto on top of each chicken breast.

In a shallow dish, combine the flour, salt, and pepper. Dredge each chicken breast in the flour mixture, shaking off any excess.

In a large skillet, heat the olive oil over medium-high heat. Add the chicken breasts, prosciutto side down, and cook for 3-4 minutes on each side, or until golden brown. Remove the chicken from the skillet and set aside.

In the same skillet, add the chicken broth and white wine. Bring to a boil and cook for 2-3 minutes, scraping up any browned bits from the bottom of the skillet.

Reduce the heat to low and add the butter and sage. Stir until the butter is melted and the sauce is well combined.

Return the chicken breasts to the skillet and spoon the sauce over them. Transfer the skillet to the preheated oven and bake for 10-12 minutes, or until the chicken is cooked through.

Meanwhile, prepare the basil mash. Boil the diced potatoes in salted water until tender. Drain and return to the pot. Add the basil leaves and mash with a potato masher until smooth. Gradually add the milk, mixing until desired consistency is reached. Season with salt and pepper.

Serve the chicken saltimbocca with the basil mash and enjoy!