Chicken With Prosciutto and Sage
"From Martha Stewart Everyday Food. She obviously eats well."
- Ready In:
- 30mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 1⁄4 cup all-purpose flour
- kosher salt and pepper
- 4 fresh whole sage leaves, plus 4 minced leaves
- 4 chicken cutlets (about 6 ounces each)
- 4 slices thinly sliced prosciutto (3 ounces)
- 4 teaspoons olive oil
- 3⁄4 cup dry white wine
- 1⁄3 cup reduced-sodium chicken broth
- 1 tablespoon cold butter
directions
- In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
- Place one 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.
- In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook two 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 two cutlets.
- 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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RECIPE SUBMITTED BY
gailanng
United States
I'm just me, mother, grandmother...friend to many and a Louisianian. My Cajun and French Quarter Italian descent afforded me exposure to some of the best of foods. My passions are my family, decorating, cooking and gardening. Those very passions push me into constant awareness with always looking for something new to delight the senses, thus my favorite idiom...Inspire me, puuuullllllleeeeeeease! ...and I mean it, too. God Bless America!
