This gluten-free Chicken Saltimbocca is an easy simple Italian dish of chicken cutlets topped with prosciutto and sage leaves and served with the most delicious buttery white wine sauce.
Make chicken cutlets from the chicken breasts. First, remove the tenderloin and save for another use. Cut each breast in half crosswise, then cut the thicker pieces in half horizontally to make three pieces. This will insure more even cooking time.
Place the chicken breast pieces between two sheets of plastic wrap or parmchment paper and use a meat mallet to pound to ½ inch thick. Pat dry with paper towel and season with pepper.
Cut thin pieces of prosciutto to fit the cutlets, then position one piece on top of each cutlet, tucking in the edges to avoid overhang.
Dip the underside of each sage leaf in slightly beaten egg white, then place one large leaf, egg side down, on top of each prosciutto slice. Cover with plastic wrap and pound lightly to make the prosciutto slice and sage leaves adhere to the chicken. Carefully peel back the plastic wrap.
Heat 2 tablespoons oil in a 12-inch skillet (not non-stick) over medium-high heat. When the oil shimmers, add 3 of the cutlets to the pan, prosciutto side down. Cook until lightly browned, about 3 minutes. Slide a fish turner underneath, or use tongs to carefully flip the cutlets and cook on the other side until light golden brown, another 2 minutes or so. Transfer to a platter, tent loosely with aluminum foil, then repeat with the remaining 3 cutlets. If you leave these too long or tent too tightly, the prosciutto will lose its crispness and the sage will wilt.
Add the remaining 1 tablespoon of olive oil to the empty skillet. Heat over medium-high heat until it shimmers. Add thinly sliced garlic and minced sage and cook until fragrant, about 45 seconds. Stir in chicken broth and white wine. Simmer until reduced by half, about 5 - 7 minutes, scraping up the browned bits from the bottom of the pan.
Reduce heat to low and whisk in butter, one tablespoon at a time. Stir in lemon juice and add the chicken back into the pan. Season with sea salt and pepper to taste. Check for doneness by using an instant-read meat thermometer. Chicken should be no longer pink inside and should register 165°F.
Transfer to serving platter or plates, spoon pan sauce over top of each cutlet and serve warm.