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Chicken With Prosciutto and Sage

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“From Martha Stewart Everyday Food. She obviously eats well.”
READY IN:
30mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
  2. 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.
  3. 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.
  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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