Chicken with Prosciutto and Sage
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- Prep Time 10 minutes
- Total Time 30 minutes
- Yield Serves 4
Ingredients
- 1/4 cup all-purpose flour
- Coarse salt and ground pepper
- 4 fresh whole sage leaves, plus 4 minced leaves
- 4 (6 to 8 ounces each) chicken cutlets
- 4 slices (3 ounces) thinly sliced prosciutto
- 4 teaspoons olive oil
- 3/4 cup dry white wine
- 1/3 cup reduced-sodium canned chicken broth
- 1 tablespoon cold butter
Directions
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In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
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Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
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In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
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Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.
I love Martha... yet another completely easy and delicious recipe. Followed it to a "T". YUMMY!!
This was delicious! I used black peppered bacon in place of prosciutto and it was wonderful. http://onecoupleskitchen.blogspot.com/2010/11/chicken-with-prosciutto-sa...
Hi - I love this blog. Alison left it on our Baking Buddies blog and I had to come take a look. I was wondering if the Nutrition Facts could be added to each of the recipes? I'm really trying to watch my weight and this would be a helpful way for me to keep on track and try some of these recipes! Thanks so much for your consideration. - Jenn
BY FAR, our favorite recipie!!!! The kids aren't fond of "the leaf" on their meat, but it's easily removed.
Try it. You'll LOVE it.