Prosciutto Chicken Over Spinach

The combination of the tender chicken, paired with the crisped prosciutto atop the tender, lemony spinach is SO delicious! Making these in large batches* also gives you something yummy to look forward to whenever you crave them.
Oh yes, you WILL crave them.

16 fresh sage leaves
8 large, thin slices of prosciutto
8 chicken cutlets,
2 Tbsp all-purpose flour
1 tsp freshly ground black pepper
3 Tbsp olive oil
3 Tbsp butter
1/8 cup organic chicken broth
2 Tbsp chopped fresh flat leaf parsley
8-10 cups fresh spinach
juice of a whole lemon

Preheat oven to 350 degrees. Place two sage leaves in the center of each prosciutto, placing a chicken cutlet on top and wrapping the prosciutto around each cutlet as shown. Put the flour on a plate and season with pepper. Dredge the prepared cutlets in the flour. Heat 1 Tbsp olive oil and 1 tablespoon of the butter in a large skillet. Once the butter is foaming, add 4 of the cutlets, seam side down, cooking over medium-high heat until golden brown, 3 minutes per side. Transfer to a baking dish. Add another tablespoon of butter to the pan and repeat with the remaining cutlets. Transfer those as well to the baking dish, then place in oven and cook for 8 minutes.

Reduce pan heat to medium low and add half the lemon juice, remaining tablespoon of butter, chicken broth and chopped parsley to create sauce. Stir constantly, scraping up the browned bits. Simmer for one minute and reserve sauce in small bowl.

Add to the skillet the remaining 2 Tbsp olive oil and remaining lemon juice. Turn the heat to medium high, adding 2 cups at a time of the baby spinach, tossing and folding until just wilted. Remove cutlets from oven. Place spinach on plate, baked cutlet atop, and drizzle with a teaspoon of sauce.

*{I LOVE using my Foodsaver to store 4-6 cooked cutlets at a time in a sealed bag, or I use freezer snack bags to store individual cutlets for easy individual meals/protein grabs.}