Thursday, July 8, 2010

Chicken with Prosciutto and Sage

This meal is fantastic.  It comes from Everyday Food's Great Food Fast cookbook.  I always looking for new ways to use chicken, and I LOVE prosciutto.  Fresh herbs add such a great flavor to a dish.  Here is how simple it is:

Salt and pepper 4 chicken cutlets (or pounded chicken breasts).  Lay a sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around the middle of each cutlet.


In a large skillet, heat 2 tablespoons of olive oil over medium high heat.  Cook chicken cutlets until golden brown and cooked through, 3-4 minutes per side.  Remove cutlets and keep warm.


Add 3/4 C white wine and 1/3 C reduced-sodium chicken broth to the skillet.  Cook over high heat until it reduced by three quarters, about 2 minutes.  Remove from heat; let cool for 1 minute.  Add 1 tablespoon butter and minced sage (4 leaves).  Stir until the butter is melted, about 30 seconds.  Spoon the sauce onto plates; top with the cutlets.  Serve immediately.

I served the chicken with whole wheat couscous and sauteed spinach. 

No comments:

Post a Comment