Prep 15 mins
Cook 20 mins
This dish is usually made with pounded veal, but let's try chicken for a lighter version. Serve hot.
- 3 tablespoons olive oil
- 2 garlic cloves, peeled
- 4 large sage leaves
- 4 boneless skinless chicken breasts
- 4 slices prosciutto
- 1⁄2 cup all-purpose flour
- salt and pepper
- 3⁄4 cup dry white wine
- 3 tablespoons cold unsalted butter, cut into pieces
- Preheat the oven to 400 degrees F.
- In a large ovenproof saute pan, heat the olive oil over medium heat and add the garlic cloves. Brown the garlic, turning often, about 7 minutes. Turn off the heat and discard the garlic. Meanwhile, place a sage leaf on top of each breast and wrap the entire breast with the prosciutto slice, overlapping slice and tucking underneath the breast.
- Heat the garlic oil over medium-high heat. Place the flour on a plate and turn the chicken in the flour, shaking off the excess. Carefully place the breasts in the pan, sage side down, and saute until golden brown, about 5 to 7 minutes. Turn the breasts over and sprinkle with salt and pepper. Place in the oven and cook for 12 more minutes. Remove the pan from the oven, place the breasts on a plate and cover with foil. Place the hot pan back on the burner over medium heat. Add the wine and scrape the brown bits from the pan. Continue cooking for 3 to 5 minutes, until the wine is reduced by half. Turn off the heat. Add the butter and stir with a wooden spoon until the sauce is slightly thickened. Pour over the chicken and serve at once.