Chicken Saltimbocca

Place an oven rack in the center of the oven; preheat to 450°F. Wash and dry the fresh produce. Halve the potatoes lengthwise. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic. Peel and finely chop the shallot. Pick the sage leaves off the stems. Roughly chop the parsley leaves and stems.

Place the halved potatoes on a sheet pan. Drizzle with olive oil and season with salt and pepper; toss to coat. Arrange in an even layer. Roast 20 to 22 minutes, or until browned and tender when pierced with a fork. Transfer to a bowl and add the chopped parsley and the juice of 2 lemon wedges. Toss to combine; taste, then season with salt and pepper if desired.

Meanwhile, pat the chicken dry with paper towels. Separate the prosciutto (removing the plastic lining between the slices). Lay half the prosciutto on a work surface, overlapping each slice by 1/2 inch. Top the center of the prepared prosciutto with half the sage leaves. Place the seasoned chicken on top of the sage. Fold the outsides of the prosciutto into the center of the chicken, pressing gently to seal. Repeat with the remaining prosciutto, sage leaves, and seasoned chicken.

Place the flour on a large plate. Evenly coat the prepared saltimbocca in the flour (tapping off any excess). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the coated saltimbocca, sealed side down. Cook 7 to 8 minutes per side, or until browned and cooked through.* Transfer to a cutting board. Wipe out the pan. 

*The USDA recommends a minimum safe cooking temperature of 165°F for chicken.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the chopped garlic and chopped shallot. Cook, stirring constantly, 1 to 2 minutes, or until softened. Add the spinach; season with salt and pepper. Cook, stirring frequently, 2 to 3 minutes, or until wilted. Transfer to a bowl; cover with foil to keep warm. Wipe out the pan.

In the same pan, heat a drizzle of olive oil on medium-high until hot. Add the broth (carefully, as the liquid may splatter) and the juice of the remaining lemon wedges. Cook, stirring frequently, 30 seconds to 1 minute, or until slightly thickened. Turn off the heat. Stir in the butter until melted and combined. Taste, then season with salt and pepper if desired. Halve the cooked saltimbocca lengthwise. Serve the finished saltimbocca topped with the pan sauce. Serve the finished potatoes and sautéed spinach on the side. Enjoy!