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Chicken with Prosciutto and Sage

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.

Everyday Food, April 2004 http://www.marthastewart.com/339345/chicken-with-prosciutto-and-sage
3.958335
Rated
79.1667100(24)24
  • 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

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

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