• 6servings

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 6 boneless, skinless chicken breast halves, lightly pounded to 1/2-inch thickness

  2. 3 tablespoons chopped fresh sage

  3. salt and freshly ground pepper

  4. 1 cup all-purpose flour

  5. 3 tablespoons olive oil , plus

  6. more as needed

  7. 1 1/2 cups unsalted chicken stock

  8. 2 oz. thinly sliced prosciutto , julienned

  9. 2 to 3 teaspoons balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Sprinkle the chicken evenly with the sage and season lightly with salt and pepper. Put the flour in a shallow dish. Dredge the chicken in the flour and shake off the excess.

  2. In a large sauté pan over medium heat, warm the olive oil. Working in batches, cook the chicken until golden brown underneath, about 5 minutes. Turn the chicken over and cook until golden brown underneath, about 5 minutes more. Transfer to a platter.

  3. Whisk the stock into the pan. Add the prosciutto and vinegar and bring to a boil. Reduce the heat to low, return the chicken to the pan and cook, basting occasionally with the sauce, until the juices run clear when the chicken is pierced with a knife, 7 to 10 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and serve alongside.


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