Prep 10 mins
Cook 20 mins
From Martha Stewart Everyday Food. She obviously eats well.
- 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
- In a shallow bowl, stir together flour, 1/2 teaspoon salt and 1/4 teaspoon pepper; set aside.
- 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.
- 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.
- 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.