by Anne Carter
New Recipe
Course: Main Course Cuisine: American Prep Time:15 minutes Cook Time:30 minutes Total Time:45 minutes Calories: 687kcal Author: Anne Carter
– Sharp Knife – Meat mallet – Toothpicks – Large Skillet – Measuring Cups – Small Bowl
– 2 pounds chicken cutlets pounded to 1/4″ thick – 20 large sage leaves – 12 pieces prosciutto about a 1/4 pound worth – 1 1/4 cups low sodium chicken stock – 1 cup dry white wine – 1 cup flour for dredging only – salt and pepper to taste – 1/4 cup olive oil
1. Season chicken with salt and pepper. Layer prosciutto on top, adding sage leaves if desired, and securing with toothpicks. 2. Dredge chicken in flour, shaking off excess, then set aside on parchment paper. 3. Heat pan over medium heat, add olive oil and butter. Sear chicken prosciutto-side down until golden, then flip and cook until done. –
4. Remove chicken, add white wine to pan over high heat, scraping brown bits. Add chicken stock, reduce by half. 5. Reduce heat, add remaining butter, whisk sauce, adjust seasoning. Return chicken to pan, warm through. 6. Garnish with parsley and serve immediately. Enjoy!