No Thanks
Let

Keep In Touch With MarthaStewart.com

Sign up and we'll send inspiration straight to you.

Martha Stewart takes your privacy seriously. To learn more, please read our Privacy Policy.

Under 30 Minutes

Under 30 Minutes

Chicken with Prosciutto and Sage

This recipe is inspired by saltimbocca, a classic Roman dish. In this variation we've replaced the traditional veal cutlets with chicken breast cutlets.

  • prep: 10 mins
    total time: 30 mins
  • servings: 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

  1. Step 1

    In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

  2. Step 2

    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.

  3. Step 3

    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.

  4. Step 4

    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.

Source
Everyday Food, April 2004

Reviews (3)

  • 13 Jun, 2014

    I love this recipe! I add garlic to the sauce, and also use basil leaves instead of sage!

  • 8 Mar, 2011

    I love Martha... yet another completely easy and delicious recipe. Followed it to a "T". YUMMY!!

  • 20 May, 2008

    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.