Saltimbocca-Style Chicken Cutlet with Fettuccine

Directions

1. Bring a large pot of salted water to a boil. Cook the pasta in the boiling water for 8-10 minutes or until tender to the bite. Toss with 2 tablespoons olive oil and keep warm.
2. Pound cutlets to an even thickness of about ¼ inch between two pieces of plastic wrap. Season the chicken with sage, salt and pepper. Place 1 slice of prosciutto atop each cutlet. Dredge chicken in flour; shake off excess.
3. Heat 2 tablespoons olive oil in heavy, large skillet over medium-high heat. Add 4 pieces of chicken and cook until golden, 3-4 minutes per side. Transfer chicken to a platter and keep warm. Pour off fat from skillet and discard. Add fresh oil as needed until all of the chicken is cooked. Pour off excess fat, add the wine to the skillet and bring to a boil, scraping up any browned bits. Boil until liquid is reduced to ¼ cup, about 3-4 minutes. Reduce heat to low. Whisk in the chilled butter, 2 tablespoons at a time. Season sauce with salt, pepper and chopped parsley. Serve the completed chicken immediately, accompanied by the fettuccine. Pour 3-4 tablespoons sauce over the top of each portion and garnish with a lemon wedge.