Ingredients
Scale
- 4 chicken cutlets (about 6 ounces each)
- 8 thin slices prosciutto
- 8 fresh sage leaves
- ¼ cup all-purpose flour
- 1½ tablespoons olive oil
- 2 tablespoons butter unsalted or salted
- ½ cup dry white wine
- ½ cup low-sodium chicken broth
- salt to taste
- freshly ground black pepper to taste
Instructions
- Pound the chicken breasts to ½ inch thick if needed.
- Place two sage leaves on each chicken cutlet and wrap them in prosciutto, securing with toothpicks if necessary. Dredge both sides in flour.
- Heat olive oil and ½ tablespoon of butter in a large skillet over medium heat. Cook the chicken until golden brown on both sides and fully cooked. Transfer the chicken to a plate.
- Deglaze the pan with white wine and let it reduce by half. Then, add chicken broth and simmer for a few minutes.
- Swirl in the remaining butter, seasoning with salt and freshly ground black pepper to taste. Return the chicken to the pan and simmer to warm.
- Serve promptly.
Last Step:
Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.Notes
Make sure to pound the chicken cutlets evenly for consistent cooking.
For extra flavor, use a good quality dry white wine.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner
- Method: Pan-fry
- Cuisine: Italian
Nutrition
- Serving Size: 1 cutlet
- Calories: 440
- Sugar: 0g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 8g
- Unsaturated Fat: 14g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 110mg