Categories: Chicken

Ingredients

• 8 chicken cutlets
• 1 tsp salt
• 1/2 tsp black pepper
• 16 large or 40 small fresh sage leaves
• 16 thin slices prosciutto (6 oz.)
• 3 tbsp. olive oil
• 1 cup dry white wine
• 1 cup chicken broth
• 1/4 cup cold butter, cut into pieces

Directions

1. If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness with flat side of a meat mallet or bottom of a skillet. Sprinkle with salt and pepper. Put 2 large or 5 small sage leaves on top of each cutlet, then wrap 2 slices of prosciutto crosswise around each cutlet, holding sage in place.

2. Heat 1 1/2 tbsp. oil in a large skillet over medium heat. Add 4 cutlets; cook 2 minutes per side, or until cooked through. Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tbsp. oil and remaining 4 cutlets.

3. Add wine to skillet and simmer, scraping up any browned bits, 1 minute. Add broth and simmer until slightly reduced, 4-5 minutes. Remove from heat, add butter and swirl skillet until butter has melted and sauce is creamy. Spoon 2 tbsp. sauce over each cutlet.

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