- 4 boneless, skinless chicken cutlets (about 4 ounces each)
- 1/4 teaspoon ground black pepper
- 4 slices prosciutto
- 8 sage leaves, more for garnish
- 3/4 cup flour
- 2 tablespoons unsalated butter, divided
- 1 1/2 tablespoon extra-virgin olive oil
- 1/2 cup dry white wine
- 1/2 cup low-sodium chicken broth
- Lemon wedges
- 1/4 teaspoon fine sea salt
Season each cutlet with salt and pepper. Top each with 1 slice prosciutto and 2 sage leaves. Place chicken cutlets between 2 sheets of parchment or waxed paper. With a mallet or rolling pin, gently pound cutlets to an even 1/4-inch thickness, pounding the prosciutto and sage into the chicken.
Spread flour on a shallow plate and dip the chicken in it, lightly coating both sides. Heat 1 tablespoon of the butter and the oil in a large skillet over mdium heat. When butter begins to foam, add cutlets to the pan, prosciutto side down. Cook 3 to 4 minutes per side, turning once, until lightly browned and cooked through. Transfer to a platter and cover to keep warm.
Add wine to the hot skillet and stir with a wooden spoon to loosen all the brown bits from the bottom of the pan. Let wine reduce by half, then add broth and reduce again. Remove the pan from the heat and swirl in remaining butter. Pour sauce over the reserved chicken cutlets. Serve immediately with lemon wedges.
360 calories (140 from fat)
16g total fat
6g saturated fat
1 g dietary fiber
SmartPoints value : 10