Chicken With Prosciutto And Balsamic Vinegar

1. 1

   Pound chicken to 1/2-inch thick.

2. 2

   Sprinkle with sage, salt and pepper.

3. 3

   Dredge chicken in flour; shake off excess.

4. 4

   Heat olive oil in a large saute pan over medium heat.

5. 5

   Working in batches, brown chicken on each side, then transfer to a platter. Whisk stock into pan.

6. 6

   Add Prosciutto and vinegar and bring to a boil.

7. 7

   Reduce heat to low; return chicken to pan and cook, basting occasionally with sauce, until juices run clear when chicken is pierced with a knife, about 7 to 10 minutes.

8. 8

   Transfer to a warm platter.

9. 9

   Season sauce with salt and pepper and serve alongside.

* Per serving · 4 servings · Values may vary.

No additional tips available.