Ingredients
Chicken:
- 4 boneless, skinless chicken breasts
Prosciutto & Sage Wrapping:
- 8 slices prosciutto
- 8 fresh sage leaves
Coating:
- ½ cup all-purpose flour
For Cooking:
- 2 tablespoons olive oil
- 4 tablespoons unsalted butter
- ½ cup chicken broth
- Salt and pepper, to taste
Instructions
- Pound chicken to ½-inch thickness: Lay the chicken breasts flat and pound them to an even thickness.
- Season with salt and pepper: Sprinkle salt and pepper over the chicken.
- Wrap in prosciutto with a sage leaf: Place a sage leaf on each chicken breast and wrap with prosciutto.
- Dredge in flour: Coat the wrapped chicken in flour.
- Heat oil and half the butter: In a skillet, heat oil and half the butter.
- Sear prosciutto-side down until crispy: Place the wrapped chicken in the skillet, prosciutto-side down, and cook until crispy.
- Flip, add remaining butter, cook until done: Flip the chicken, add the remaining butter, and cook until the chicken is done.
- Remove chicken: Remove the cooked chicken from the skillet.
- Pour in broth, scrape pan bits, simmer to reduce: Pour chicken broth into the skillet, scrape up any browned bits, and simmer to reduce the sauce.
- Serve chicken topped with pan sauce: Plate the chicken and top with the pan sauce.
Notes
- Substitute thyme or basil for sage.
- Add white wine or lemon juice to the sauce for brightness.
- Keep heat moderate to avoid burning the butter.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Dish
- Method: Pan Fry
- Cuisine: Italian-Inspired
- Diet: Halal
Nutrition
- Serving Size: 1 chicken breast with sauce
- Calories: 350
- Sugar: 1g
- Sodium: 650mg
- Fat: 22g
- Saturated Fat: 10g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 30g
- Cholesterol: 100mg
