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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Good, simple from America's Test Kitchen. Simple to make. Ingredients:
1/2 cups unbleached all purpose flour |
1 tsp black pepper, ground |
2 pounds chicken breasts, boneless, skinless |
2 tablespoons minced sage leaves |
4 ounces prosciutto, sliced thin |
2 tsp. olive oil |
1 1/4 cup white wine |
2 tsp. fresh lemon juice |
4 tablespoons unsalted butter |
1 tablespoon parsley leaves, fresh |
Directions:
1. Pat cutlets dry with paper towels. Dredge chicken in flour, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place one prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
2. Heat 1 Tbs. oil in skillet over medium high heat until beginning to simmer. Add half of cutlets to pan, prosciutto-side down, and cook until light golden brown, 2-3 minutes per side. Flip and cook on other side until light golden brown, about 2 minutes more. Keep warm.
3. Pour off excess fat rom skillet. Stir in vermouth, scraping up any browned bits, and simmer until reduced to about 1/3 cut, 5-7 minutes. Stir in lemon juice. Turn heat to low and whisk in butter, one tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Remove chicken from oven and place on platter. Spoon sauce over cutlets before serving.
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