CHICKEN CUTLETS SALTIMBOCCA-STYLE WITH SAGE BUTTER PAN SAUCE AND ARUGULA

Serves 4.

• 4 pieces (about 1 lb. total) chicken breast cutlets (1/4-in. thick) or 4 small boneless, skinless chicken breast halves pounded to uniform 1/4-in. thickness

• 1/4 c. flour

• 1/2 tsp. salt

• 1/4 tsp. freshly ground pepper

• 4 thin slices (3 oz. total) provolone cheese (or fresh mozzarella)

• 4 paper thin slices (2 oz. total) prosciutto

• 1 small lemon

• 8 small sage leaves, plus 2 tbsp. thinly sliced leaves

• 2 tbsp. olive oil

• 1/2 c. dry white wine or vermouth (or chicken broth)

• 1 small garlic clove, crushed or finely chopped

• 2 to 3 tbsp. unsalted butter, very soft

• About 3 c. baby arugula

Directions

Pat chicken dry. Mix flour, salt and pepper on a plate. Dredge chicken in flour mixture to lightly coat it; shake off excess. Arrange it on a rack set over a pan for up to 1 hour (or refrigerate for several hours uncovered).

Cut or fold cheese slices and prosciutto so they will fit atop the chicken pieces. Finely grate 1/2 teaspoon lemon zest and then squeeze the juice from the lemon so you have 2 or 3 tablespoons. Have sage leaves and other ingredients near the stove.

Heat a very large (or 2 medium) nonstick skillet(s) over high heat. Reduce heat to medium; add oil and heat until hot but not smoking. Add chicken in a single, uncrowded layer. Cook without turning until underside is golden, about 2 minutes.

Flip chicken. Working quickly, top each chicken piece with 2 small sage leaves, then a slice of cheese and then a slice of prosciutto. Cook until bottom is golden, about 1 minute. (This will depend on how long it takes to top the chicken with the sage, cheese and prosciutto.) If desired, use a wide spatula to carefully flip chicken again so prosciutto side is down and cook 30 seconds to warm the prosciutto and soften the cheese. Transfer chicken to a warm serving platter, arranging the pieces prosciutto side up; tent loosely with foil.

Turn heat under pan to medium-high. Add wine; boil to reduce wine by half while scraping up all the browned bits. Stir in garlic, lemon zest and juice. Whisk in butter until it's almost melted. Add the sliced sage; remove from heat. Season with salt.

Arrange arugula over chicken. Pour pan sauce over everything. Serve.

Nutrition information per serving:

Calories376Fat23 gSodium773 mg

Carbohydrates8 gSaturated fat9 g

Protein34 gCholesterol104 mgDietary fiber1 g

CHICKEN CUTLETS WITH OLIVES AND ARTICHOKE HEARTS

Serves 4.

Look for interesting olives at the olive bar in supermarkets, then use a small knife to slice the flesh off the pits.

• 4 pieces (about 1 lb.total) chicken breast cutlets (1/4-in. thick) or 4 small boneless, skinless chicken breast halves pounded to 1/4-in. thick

• 1/4 c. flour

• 1/2 tsp. salt

• 1/4 tsp. freshly ground pepper

• 2 tbsp. olive oil, divided

• 2 large shallots or 1/2 small red onion, very thinly sliced

• 1 c. chopped ripe or drained canned tomatoes

• 1 (14-oz.) can extra small artichoke hearts, drained, halved

• 3 to 4 tbsp. sliced pitted green olives, such as Castelvetrano or Manzanilla

• 2 cloves garlic, finely chopped

• 1/2 c. dry white wine or vermouth (or chicken broth)

• 1 tbsp. fresh lemon juice

• 2 tbsp. butter

• Several tablespoons finely sliced Italian parsley

Directions

Pat chicken dry. Mix flour, salt and pepper on a plate. Dredge chicken in flour mixture to lightly coat it; shake off excess. Arrange it on a rack set over a pan for up to 1 hour (or refrigerate for several hours uncovered).

Have all the remaining ingredients ready near the stove.

Heat 1 tablespoon oil in a large nonstick skillet over medium heat. Add shallots; sauté until golden, about 2 minutes. Stir in tomatoes; cook, 1 minute. Stir in artichokes, olives and garlic; cook, 2 minutes. Transfer to a bowl; keep warm.

Heat remaining tablespoon oil in the skillet over medium heat. Add chicken in a single, uncrowded layer. Cook without turning, until underside is golden, about 2 minutes. Flip; brown the other side, about 2 minutes.

Arrange chicken on a warm serving platter. Tent with foil. Turn heat under pan to medium-high. Add wine and boil to reduce wine by half while scraping up all the browned bits. Stir in lemon juice. Whisk in butter until it's almost melted. Season with salt.

Spoon artichoke mixture over chicken. Top with pan sauce. Sprinkle with parsley.

Nutrition information per serving:

Calories324Fat16 gSodium553 mg

Carbohydrates17 gSaturated fat5 g

Protein27 gCholesterol78 mgDietary fiber3 g