a delicate sugar biscuit flavored with toasted sesame seeds. I double all the ingredients except the butter to make a double batch, and they still turn out great.
| Prep Time: | 15 mins |
| Cook Time: | 15 mins |
| Total Time: | 30 mins |
| Servings: | 8 |
Ingredients
- 8 (6 ounce) chicken cutlets
- 1 teaspoon salt
- ½ teaspoon black pepper
- 16 large fresh sage leaves
- 16 thin slices prosciutto
- 3 tablespoons olive oil
- 1 cup dry white wine
- 1 cup low-sodium chicken broth
- ½ stick butter
Instructions
- If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Season with salt and pepper. Place 2 large sage leaves on top of each cutlet, then wrap 2 slices prosciutto crosswise around each cutlet, holding sage in place.
- Heat 1 1/2 tablespoons olive oil in a large skillet over medium heat. Add 4 cutlets and cook until no longer pink in the center and the juices run clear, about 2 minutes per side. An instant-read thermometer inserted into the center should read at least 165 degrees F (74 degrees C). Transfer to a platter; tent with foil to keep warm. Repeat with remaining 1 1/2 tablespoons olive oil and remaining 4 cutlets.
- Pour wine into the same skillet; simmer, scraping up any browned bits with a wooden spoon, about 1 minute. Pour in broth and simmer until slightly reduced, 4 to 5 minutes. Remove from heat; add butter and swirl the skillet until butter has melted and sauce is creamy. Spoon 2 tablespoons sauce over each cutlet to serve.
- If using small sage leaves, use about 5 per cutlet.
Reviews
Looked good but the amount of sage was a bit much. Could have been my fault.
Awesome recipe and used pre sliced chicken cutlets (2 per serving) vs 4oz-6oz skinless breasts. Stuffed with fresh mozzarella slices and spinach leaves before wrapping in prosciutto. Next time I will chop the fresh Sage and sprinkle over the filling since biting into whole sage was strong tasting. Adding this recipe to my rotation, and very easy to prepare and refrigerate in advance.
My family complained the sage leaves were too bitter. I was excited for this dish because it was pretty different. But nobody cared for the meal, unfortunately.
Husband needs any chicken doctored up if he’s going to lower himself to eat it – this recipe did the trick! We tend to drink our wine so I subbed ‘very dry sherry’ for white wine in this recipe. It may have a stronger flavor but works very well here. Also, my sauce was pretty thin but I made homemade pasta and the pasta sucked it right up. All in all it was fantastic and the prosciutto added the perfect amount of salty and structure as it hugged the tenderloins. Husband said I could add this recipe to the rotation. Yay!
Last minute decision for tonight, it was terrific! Will be on the menu in the future.
So tasty! Served it on a bed of Parmesan polenta and pan seared garlic green beans.
I highly recommend to add 1/2 tbsp of lemon juice near the end, before the butter goes in. Very tasty and fancy looking dinner!
Ok, I didn’t have any sage leaves and made it with basil leaves instead. Totally awesome. I’m going to have to try it with the sage leaves. It was so good. I covered the prosciutto wrapped chicken breasts while they were cooking and they were juicy and sweet. Totally excellent.
Because the deli in my market was closed for remodeling, I substituted the prosciutto with bacon. It was delicious .
My family LOVED this simple recipe.
Absolutely delicious! One thing you need to do is dredge it in flour before you put it in the pan. Then when you deglaze the pan with wine, the sauce will thicken. I also didn’t salt the chicken, just used peper and it was devine! Definite crowd pleaser.
a little lemon juice in the sauce. I used homemade chicken broth which didn’t need the extra butter in the sauce on the end.
This was AWESOME. Didn’t have sage so used Rosemary instead. Agree with another poster, I would use less white wine in reduction for next time. Took way too long and chicken was lukewarm by the time the sauce was ready. But the taste! FANTASTICO
Turned out wonderfully. Added a few things to guild the Lilly.
Delicious! Will make again!
This was delicious and comes together very easily. Hubs loved it. Didn’t add extra salt, in my opinion didn’t really need it. I will make this again and share with my son, who loves to cook also.
Made it for company and everyone loved it.
Terrific!
I saw this recipe in the Allrecipes Magazine and it reminded me that a neighbor had made this for our family after I had some surgery about a year ago–we loved it then and loved it again tonight after making it myself. I used fresh basil leaves from my herb garden instead of the sage –it was a wonderful substitution. Also, I made half the sauce amount and it seemed adequate. I just wish thin slices of prosciutto were less delicate to handle and wouldn’t keep breaking up as I work with it. Great for low carb watchers!
Loved it! I like the suggestion by one of the cooks that added capers to the sauce. I will try that next time instead of salting the chicken. We used large sage leaves from our erb garden. They were a little too pungent but probably because they were cooked within minutes of picking. We will definitely make again. Thanks for sharing!
I made this because it was in the most recent Allrecipes magazine. It was featured as a “weeknight winner”. No way, it was way too time-consuming for a weeknight. In addition, it was way too salty even though I didn’t salt the chicken. Lastly, the sage flavor was nearly nonexistent. Will not make again.