This classic dish is so quick and easy to make.
4 chicken cutlets (4-5oz. each)
Salt and pepper
8 large sage leaves
1 tbsp olive oil
½ cup white wine
½ cup no-sodium chicken stock
2 tbsp unsalted butter
1
Season the chicken with salt and pepper.
2
Place 2 sage leaves on top of each piece of chicken.
3
Wrap each piece of chicken in two pieces of the prosciutto.
4
Heat the oil in a large non-stick frying pan over medium high heat.
5
Add the chicken and brown for 2-3 minutes on each side until the chicken is cooked through. Remove to a plate and keep warm.
6
Add the white wine to the pan along with the chicken stock. Bring to a simmer.
7
Quickly whisk in the butter.
8
Pour the sauce over the chicken and serve immediately.
— View all recipes —
Ingredients
4 chicken cutlets (4-5oz. each)
Salt and pepper
8 large sage leaves
1 tbsp olive oil
½ cup white wine
½ cup no-sodium chicken stock
2 tbsp unsalted butter