Ingredients

• 1 stick butter
• 10 fresh sage leaves
• 2 chicken breasts
• Kosher salt and freshly ground black pepper
• 4 to 6 pieces prosciutto
• Olive oil
• 1 pound fresh angel hair pasta
• Grated Parmesan
• 2 cloves garlic, minced
• 2 lemons, zested and juiced

Instructions

1. Heat the butter and fry the sage leaves. Remove the sage leaves and continue to cook the butter until brown. Reserve.
2. Pound out the chicken breasts and sprinkle with salt and pepper.
3. 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.
4. Cook the pasta according to package directions. Remove from the water and toss with Parmesan, the reserved brown butter, garlic, lemon zest and lemon juice.
5. Slice the chicken saltimbocca and place on top of the pasta.