Sage and Prosciutto Chicken Cutlets
Try these easy and delicious Sage and Prosciutto Chicken Cutlets! Perfect for a cozy family meal.
Equipment
- Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
Ingredients
- 4 chicken cutlets roughly 4 ounces each
- Salt and pepper to taste
- 2 teaspoons minced fresh sage
- 4 fresh sage leaves
- 4 slices of prosciutto
- 2 tablespoons olive oil
- 1 shallot minced
- 1 teaspoon flour gluten-free optional
- 1/2 cup chicken broth
- 1/3 cup dry white wine vermouth recommended
- 2 tablespoons butter
- 2 teaspoons finely chopped fresh parsley
- 1 tablespoon lemon juice
Instructions
- Season both sides of the chicken cutlets with salt and pepper.
- Sprinkle 1/2 teaspoon minced sage on one side of each cutlet, top with a slice of prosciutto, and press to adhere. Place a sage leaf on each and secure with a toothpick.
- Heat olive oil in a skillet over medium heat. Cook cutlets, prosciutto side down, for about 3 minutes. Flip and continue cooking until done, about 3-5 more minutes. Remove and cover with foil.
- Discard half the skillet oil, leaving about 1 teaspoon. Sauté shallot for 2 minutes, then add flour and cook for 1 minute.
- Whisk in wine and broth, scraping up any browned bits. Simmer until sauce thickens slightly, about 4 minutes.
- Reduce heat to low, whisk in butter, parsley, and lemon juice. Return chicken to skillet, heat through for about 1 minute.
- Serve chicken with sauce evenly divided among the cutlets.
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