Chicken Saltimbocca

Step 1. Put Potato in a pot of cold water with most of the Salt. Bring to a boil, then simmer until easily pierced, about 15 minutes. Drain and return to the pot off the heat.

Step 2. Meanwhile, season Chicken Breast with the rest of the Salt and Black Pepper. Press Sage and Prosciutto onto each cutlet, then lightly dust the bare side with All-Purpose Flour.

Step 3. Heat half the Olive Oil in a large skillet over medium-high heat. Cook half the cutlets prosciutto-side down, then flip and cook until browned and no longer pink inside, about 4 minutes total. Transfer to a plate.

Step 4. Add the rest of the Olive Oil and cook the remaining cutlets the same way until browned and no longer pink inside, about 4 minutes total. Transfer to the plate.

Step 5. Pour White Wine and Chicken Broth into the skillet over medium-high heat, scraping up the browned bits. Simmer until reduced by about half, about 4 minutes.

Step 6. Turn off the heat and swirl Butter into the sauce. Return the chicken and any plate juices to the skillet, then serve with the potatoes and spoon the sauce over both.