Chicken Saltimbocca

Wash your hands with soap and water for at least 20 seconds and clean the work surface. Rinse the green beans, sage, and lemon under running water before preparing them; remove any damaged areas. Dry and trim the beans, finely chop enough sage to measure 1 tablespoon, and squeeze 2 tablespoons lemon juice. Cut the 3 tablespoons butter for the sauce into small pieces and keep them refrigerated.

Pat the chicken dry without rinsing it. Place the cutlets between sheets of plastic wrap and gently pound them to an even 1/4-inch thickness. Divide the sage evenly over one side of all four cutlets. Cover each with one slice of prosciutto, folding any overhang underneath, and press firmly to help it adhere. Do not salt the chicken; the prosciutto and broth will season it. Wash your hands and clean any surfaces and utensils that touched raw chicken.

Rinse the rice in the fine-mesh strainer and drain well. Bring 2 cups water and 1/4 teaspoon salt to a boil in the 2-quart saucepan. Stir in the rice, cover, and reduce the heat to low. Simmer gently for 18–20 minutes, until the water is absorbed and the rice is tender. Remove from the heat and let stand, covered, for at least 5 minutes. While the rice cooks, put the remaining 1 cup water in the 3-quart saucepan and fit the steamer basket above the water.

Once the rice has simmered for about 5 minutes, heat 1 tablespoon olive oil in the skillet over medium-high heat. Put the flour in the shallow dish. Lightly coat both sides of two assembled cutlets with flour, gently shaking off the excess. When the oil shimmers, place the cutlets prosciutto-side down in the skillet and reduce the heat to medium. Cook for 2–3 minutes, until golden. Carefully turn with the wide turner and cook for another 1–3 minutes, until the chicken reaches 165°F. Insert the thermometer sideways into the thickest part of each cutlet. Transfer to a clean plate.

Add the remaining 1 tablespoon olive oil to the skillet. Lightly flour the remaining two cutlets and cook them the same way, reducing the heat if the flour begins darkening too quickly. Transfer them to the plate once each reaches 165°F. Discard the leftover dredging flour and wash your hands after handling the raw chicken and flour.

As the second chicken batch begins cooking, bring the steamer water to a boil. Add the green beans to the basket, cover, and steam for 5–7 minutes, until bright green and crisp-tender. Lift out the basket and carefully discard the hot water. Return the beans to the empty saucepan and toss with 1 tablespoon butter and the remaining 1/4 teaspoon salt. Cover and keep off the heat while finishing the sauce.

With all the chicken removed, keep the skillet over medium heat. Add the chicken broth, lemon juice, and any juices collected on the chicken plate. Scrape up the browned pan drippings with the wooden spoon. Simmer for 2–4 minutes, until reduced to approximately 1/2 cup. Remove the skillet from the heat and swirl in the cold butter, a few pieces at a time, until the sauce is smooth and glossy. Do not boil after adding the butter.