Chicken Saltimbocca Burgers
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Serves 8
INGREDIENTS
  • ½ cup all-purpose flour
  • Salt and pepper
  • 4 boneless, skinless chicken breasts, trimmed
  • 1 tablespoon minced fresh sage leaves, plus 8 large leaves
  • 8 thin slices prosciutto
  • ¼ cup olive oil
  • 1¼ cup white wine
  • Juice from 1 lemon
  • 3 tablespoon minced fresh parsley leaves
  • ¼ cup unsalted butter
  • Mayonnaise
  • 2 cups mini arugula salad (optional)
  • 8 French hamburger buns
DIRECTIONS
  1. Combine flour and 1 teaspoon pepper and a pinch of salt in a shallow dish.
  2. Halve each chicken horizontally. With a meat pounder, pound chicken to an even ¼-inch thickness. Pat cutlets dry with paper towels. Dredge chicken in the flour, shaking off any excess. Sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet, set aside.
  3. In a skillet, heat 2 tablespoons oil over medium heat until beginning to shimmer. Add sage leaves and cook until they begin to change color and are fragrant. Remove sage to paper towel-lined plate, set aside. Working in batches, add cutlets to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Transfer to platter.
  4. Pour off excess fat from skillet. Stir in wine, deglaze pan and simmer until reduced to about ⅓ cup, 5 to 7 minutes. Stir in lemon juice and minced parsley. Turn heat to low and whisk in butter. The sauce would resemble the consistency of pesto. Season with salt and pepper. Turn off heat completely. Remove chicken from oven and place on platter.
  5. Spread some mayo on buns, over it spoon pesto, and then salad. Place chicken cutlet and cooked sage leave gently over it.
Recipe by Flavor and Friends at http://flavorandfriends.com/chicken-saltimboca-burgers/