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  • 4servings
  • 30minutes

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsB2, D
MineralsNatrium, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 1/4 cup all-purpose flour

  2. Coarse salt and ground pepper

  3. 4 fresh whole sage leaves, plus

  4. 4 minced leaves

  5. 4 (6 to 8 ounces each) chicken cutlets

  6. 4 slices (3 ounces) thinly sliced prosciutto

  7. 4 teaspoons olive oil

  8. 3/4 cup dry white wine

  9. 1/3 cup reduced-sodium canned chicken broth

  10. 1 tablespoon cold butter

Instructions Jump to Ingredients ↑

  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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