Saltimbocca di Pollo alla Romana (Prosciutto-Stuffed Chicken Breast Roulades)

Ingredients

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• 8 (6 ounce) chicken cutlets
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• 1 teaspoon salt
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• ½ teaspoon black pepper
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• 16 large fresh sage leaves
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• 16 thin slices prosciutto
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• 3 tablespoons olive oil
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• 1 cup dry white wine
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• 1 cup low-sodium chicken broth
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• ½ stick butter
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Instructions

1. 1
   If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Season with salt and pepper. Place 2 large sage leaves on top of each cutlet, then wrap 2 slices prosciutto crosswise around each cutlet, holding sage in place.
2. 2
   Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons olive oil and remaining 4 cutlets.
3. 3
   Pour wine into the same skillet; simmer, scraping up any browned bits with a wooden spoon, about 1 minute. Pour in broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat; add butter and swirl the skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet to serve.