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Chicken with Sage and Proscuitto
Chicken with Sage and Proscuitto
4 boneless, skinless chicken breasts, pounded to 1/2" thickness and cut in half
8 fresh whole sage leaves, plus 4 leaves, minced
8 slices of proscuitto
1/4 cup all-purpose flour, seasoned with salt and pepper, plus 1-2 tablespoons (unseasoned)
4 teaspoons olive oil
3/4 cup dry white wine
1/3 cup reduced-sodium chicken broth
1 tablespoon cold butter
1. Lay a sage leaf lengthwise across each chicken cutlet. Fold cutlet over sage leaf. Wrap proscuitto slice around outside of chicken and flatten with palm so that procuitto adheres to the chicken.
2. Dredge each wrapped cutlet through seasoned flour. Tap off excess.
3. In a large non-stick skillet, heat olive oil to meduim-high heat. Cook cutlets until golden brown and cooked through. Remove cutlets and keep warm.
4. Add 1-2 tablespoons unseasoned flour to oil (this should make a paste-like roux). Cook over low heat, stirring frequently, until flour takes on a nutty brown color. (5-8 minutes)
5. Add wine and broth to skillet slowly. Cook over high heat until slightly reduced, about 1-2 minutes. Remove from heat, let cool one minute. Add butter and minced sage, stirring until butter is melted. (Sauce should be consistency of a very thin gravy).
6. Place cutlets in a shallow dish and pour sauce over the top. Serve immediately.
This recipe is great served with a spinach salad and some sort of bread (for mopping up all of that delicious sauce)
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