Chicken With Prosciutto and Sage

1. 1

   In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.

2. 2

   Place one sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage.

3. 3

   Flatten with the palm of your hand to help prosciutto adhere to the chicken.

4. 4

   Dredge cutlets in seasoned flour; tap off excess.

5. 5

   In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat.

6. 6

   Cook two cutlets until golden brown and cooked through, 3 to 4 minutes per side.

7. 7

   Remove cutlets, and keep warm.

8. 8

   Repeat with remaining 2 teaspoons oil and two cutlets.

9. 9

   Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes.

10. 10

    Remove from heat; let cool 1 minute.

11. 11

    Add butter and minced sage; stir until butter is melted, about 30 seconds.

12. 12

    Spoon sauce onto plates; top with cutlets.

13. 13

    Serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.