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:

1 tablespoon cold butter

4 chicken cutlets

3/4 cup dry white wine

1/4 cup all-purpose flour

1/3 cup reduced-sodium chicken broth

4 teaspoons olive oil

4 slices thinly sliced prosciutto

4 fresh whole sage leaves plus 4 minced sage leaves

course salt & freshly ground black pepper

Equipment:

bowl

frying pan

aluminum foil

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:

Quickview
356k Calories
38g Protein
14g Total Fat
7g Carbs
15% Health Score
Limit These
Calories
356k
18%

Fat
14g
22%

  Saturated Fat
4g
28%

Carbohydrates
7g
2%

  Sugar
0.48g
1%

Cholesterol
121mg
41%

Sodium
477mg
21%

Alcohol
4g
26%

Get Enough Of These
Protein
38g
77%

Vitamin B3
18mg
94%

Selenium
58µg
84%

Vitamin B6
1mg
66%

Phosphorus
391mg
39%

Vitamin B5
2mg
25%

Potassium
703mg
20%

Vitamin B2
0.23mg
13%

Vitamin B1
0.19mg
13%

Magnesium
51mg
13%

Copper
0.2mg
10%

Zinc
1mg
8%

Manganese
0.14mg
7%

Vitamin E
1mg
7%

Vitamin B12
0.41µg
7%

Iron
1mg
7%

Folate
21µg
5%

Vitamin K
3µg
3%

Vitamin A
141IU
3%

Vitamin C
2mg
2%

Vitamin D
0.25µg
2%

Calcium
16mg
2%

covered percent of daily need
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