From Martha Stewart Everyday Food. She obviously eats well.
My Private Note
Units: US | Metric
- 1In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
- 2Place 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.
- 3In 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.
- 4Add 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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Nutritional Facts for Chicken With Prosciutto and Sage
Serving Size: 1 (79 g)
Servings Per Recipe: 4
- Amount Per Serving
- % Daily Value
- Calories 133.0
- Calories from Fat 68
- Total Fat 7.5 g
- Saturated Fat 2.4 g
- Cholesterol 7.6 mg
- Sodium 33.7 mg
- Total Carbohydrate 7.3 g
- Dietary Fiber 0.2 g
- Sugars 0.4 g
- Protein 1.2 g
The following items or measurements are not included: