Ingredients
Equipment
Method
Step-by-Step Instructions
- Slice the chicken breasts in half lengthwise to create four thin cutlets and pound them to about ¼ inch thick.
- Lay a slice of prosciutto on each cutlet, add a sage leaf, and secure with a toothpick.
- In a skillet, heat olive oil and fry sage leaves until crisp, about 1-2 minutes, then set aside.
- Cook chicken in the skillet for 3-4 minutes until crispy, then flip and cook for another 2-3 minutes.
- Deglaze the pan with white wine, add chicken stock, and simmer for 2-3 minutes.
- Stir in butter, and if desired, add flour to thicken the sauce for about a minute.
- Remove toothpicks from chicken, drizzle sauce over cutlets, and garnish with fried sage.
Nutrition
Notes
Use fresh sage for the best flavor. Watch cooking times closely to avoid overcooking.