Chicken With Prosciutto and Sage |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 4 |
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From Martha Stewart Everyday Food. She obviously eats well. Ingredients:
1/4 cup all-purpose flour |
kosher salt and pepper |
4 fresh whole sage leaves, plus 4 minced leaves |
4 chicken cutlets (about 6 ounces each) |
4 slices thinly sliced prosciutto (3 ounces) |
4 teaspoons olive oil |
3/4 cup dry white wine |
1/3 cup reduced-sodium chicken broth |
1 tablespoon cold butter |
Directions:
1. In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
2. Place one 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 two 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 two 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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