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.
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