Chicken Saltimbocca

Wrapping the chicken in thin slices of country ham makes each bite a perfectly balanced bliss.

Makes 4 servings

4 (6-ounce) boneless skinless chicken breasts

1 teaspoon kosher salt

1 teaspoon ground black pepper

8 large fresh sage leaves

2 large thin slices country ham,

halved lengthwise

2 tablespoons all-purpose flour

2 tablespoons olive oil

2 tablespoons unsalted butter

1 shallot, chopped

1/8 teaspoon crushed red pepper

1 cup low-sodium chicken broth

1/3 cup dry white wine

1 tablespoon fresh lemon juice

Garnish: chopped fresh sage

Preheat oven to 400°.

Place each chicken breast between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, flatten chicken to ¼-inch thickness. Sprinkle salt and black pepper all over chicken. Place 2 sage leaves on each chicken breast; wrap 1 piece of ham around each chicken breast on top of sage leaves, pressing to adhere. Sprinkle flour onto chicken.

Heat oil in a 12-inch cast-iron skillet over medium-high heat. Working in batches if needed, add chicken, seam side down; cook for 4 minutes. Turn chicken; cook until ham just begins to crisp, about 1 minute. Remove chicken from skillet.

Add butter, shallot, and red pepper to skillet; cook over medium-high heat, stirring occasionally, until fragrant, about 1 minute. Stir in broth and wine, scraping browned bits from bottom of skillet with a wooden spoon; cook until reduced by half, about 2 minutes. Stir in lemon juice. Return chicken, seam side down, to skillet.

Bake until chicken is cooked through, about 10 minutes. Garnish with sage, if desired.