1

Bring a covered medium pot of water to a boil over high heat with most of the salt.

2

While it heats, halve the baby potatoes, then add them to the boiling water and cook 12 to 15 minutes until a knife slides in easily.

3

Snap the woody ends off the asparagus, then halve the lemon, cut one half into wedges, and set the lemon and asparagus aside on a plate.

4

Pat the chicken dry, slice each breast horizontally into 2 thin cutlets, and season with a pinch of salt and half the pepper.

5

Lay a sage leaf on each cutlet, drape a slice of prosciutto over it, and press firmly so it sticks.

6

Spread the flour on a dinner plate and dust both sides of each cutlet, shaking off the excess.

7

Heat the oil and a third of the butter in a 12-inch skillet over medium-high for 2 minutes until foaming.

8

Lay the cutlets in prosciutto side down and sear undisturbed 3 minutes until the prosciutto is crisp and golden.

9

Flip and cook 3 to 4 minutes more until the chicken reads 165 F (74 C) in the thickest part, then move it to a clean serving plate.

10

Add the asparagus to the potato pot for the last 3 minutes until bright green and just tender, then drain everything together.

11

Pour the wine into the skillet and simmer 2 minutes, scraping up the browned bits, until reduced by about half.

12

Add the broth and simmer 2 minutes more, then swirl in another third of the butter and squeeze in the juice from the lemon half.

13

Toss the potatoes and asparagus in the warm pot with the remaining butter, salt, and pepper until glossy.

14

Spoon the pan sauce over the saltimbocca and serve with the buttery potatoes, asparagus, and lemon wedges.

Chicken Saltimbocca with Buttery Potatoes & Asparagus

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