Chicken with Prosciutto & Sage

Chicken with Prosciutto & Sage might be just the beverage you are searching for. One serving contains 356 calories, 38g of protein, and 15g of fat. For $2.54 per serving, this recipe covers 20% of your daily requirements of vitamins and minerals. This recipe serves 4. From preparation to the plate, this recipe takes about 45 minutes. 17 people have tried and liked this recipe. A mixture of butter, Salt & Pepper, dry white wine, and a handful of other ingredients are all it takes to make this recipe so scrumptious. It is brought to you by Handle the Heat. With a spoonacular score of 66%, this dish is solid. Users who liked this recipe also liked Chicken With Prosciutto And Sage, Chicken With Prosciutto And Sage, and Sage & Prosciutto Chicken Saltimbocca.

Servings: 4

 

Ingredients:

Equipment:

Cooking instruction summary:

1. In a shallow bowl, stir together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.2. Lay 1 sage lead lengthwise on each cutlet, then wrap a prosciutto slice around the middle of each cutlet, encasing the sage. Flatten with the palm of your hand to help the prosciutto adhere to the chicken. Dredge the cutlets in the seasoned flour; tap off the excess.3. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Cook 2 of the cutlets until golden brown and cooked through, 3-4 minutes per side. Place the cooked cutlets on a plate and tent with foil to keep warm. Repeat the remaining 2 teaspoons oil and 2 cutlets.4. Add the wine and broth to the skillet; cook over high heat until reduced by three quarters, about 2 minutes. Remove from the heat; let cool for 1 minute. Add the butter and minced sage; stir until the butter is melted, about 30 seconds. Spoon the sauce onto plates; top with the cutlets. Serve immediately.

 

Step by step:

1. In a shallow bowl, stir together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

2. Lay 1 sage lead lengthwise on each cutlet, then wrap a prosciutto slice around the middle of each cutlet, encasing the sage. Flatten with the palm of your hand to help the prosciutto adhere to the chicken. Dredge the cutlets in the seasoned flour; tap off the excess.

3. In a large nonstick skillet, heat 2 teaspoons of the oil over medium-high heat. Cook 2 of the cutlets until golden brown and cooked through, 3-4 minutes per side.

4. Place the cooked cutlets on a plate and tent with foil to keep warm. Repeat the remaining 2 teaspoons oil and 2 cutlets.

5. Add the wine and broth to the skillet; cook over high heat until reduced by three quarters, about 2 minutes.

6. Remove from the heat; let cool for 1 minute.

7. Add the butter and minced sage; stir until the butter is melted, about 30 seconds. Spoon the sauce onto plates; top with the cutlets.

8. Serve immediately.

Nutrition Information:

covered percent of daily need