- 1/4 cup all-purpose flour
- course salt & freshly ground black pepper
- 4 fresh whole sage leaves plus 4 minced sage leaves
- 4 chicken cutlets
- 4 slices thinly sliced prosciutto
- 4 teaspoons olive oil
- 3/4 cup dry white wine
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon cold butter
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.