Chicken Saltimbocca with Brown Butter Angel Hair Pasta
Heat the butter and fry the sage leaves. Remove the sage leaves and continue to cook the butter until brown. Reserve.
Pound out the chicken breasts and sprinkle with salt and pepper.
Lay 5 sage leaves across each chicken breast and wrap in prosciutto. Cook in a pan over medium-high heat with olive oil. Flip once cooked through. Remove from the heat and let rest.
Slice the chicken saltimbocca and place on top of the pasta.
This recipe was created by a contestant during a cooking competition. The Food Network Kitchens have not tested it for home use and therefore cannot make any representation as to the results.
Recipe courtesy Stacey Poon-Kinney
Recipe courtesy of Bobby Flay