Saltimbocca alla Romana with Roasted Potatoes Chicken with Prosciutto and Sage

Preheat the oven to 200°C. Wash and cut the potatoes into 2 cm wedges (no need to peel).

Toss the potato wedges with 20 ml olive oil and a pinch of salt. Spread on a baking sheet and roast for 25–30 minutes, turning halfway, until golden and tender.

Place each chicken breast between two sheets of plastic wrap and pound to an even 1 cm thickness with a rolling pin or skillet. Season both sides with salt and pepper.

Lay a slice of prosciutto and 2 sage leaves on each chicken piece, pressing gently to adhere. Lightly dredge the prosciutto side in flour, shaking off excess.

Heat the remaining 10 ml olive oil and 15 g butter in a large skillet over medium-high heat. Cook the chicken, prosciutto-side down first, for 3 minutes per side until golden and cooked through (internal temperature 75°C). Transfer to a plate and keep warm.

Add the wine to the skillet and scrape up any brown bits. Simmer for 1 minute, then add the chicken broth and remaining 15 g butter. Cook for 2–3 minutes until the sauce slightly thickens.

Meanwhile, cook the frozen peas in a small saucepan of boiling salted water for 3 minutes until tender. Drain and toss with a small pat of butter.

Plate the saltimbocca with a drizzle of pan sauce, roasted potatoes, and buttered peas on the side.