Sage and Prosciutto Chicken Cutlets

Try these easy and delicious Sage and Prosciutto Chicken Cutlets! Perfect for a cozy family meal.

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

Directions:

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.

Prep Time: 10 minutes | Cooking Time: 15 minutes | Total Time: 25 minutes Kcal: 310 | Servings: 4

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Sage and Prosciutto Chicken Cutlets

Try these easy and delicious Sage and Prosciutto Chicken Cutlets! Perfect for a cozy family meal.

Course Main Course

Cuisine Italian

Keyword #chickenrecipes #prosciuttorecipes #easydinner #healthydinner #quickmeals #familydinner #comfortfood #dinnerideas #mealprep #foodie #tasty #yummy #delicious #homemade #cooking #northeastnosh

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Equipment

• Large Skillet (I prefer cast-iron, it goes from stove/oven to table)
• Measuring cups and spoons
• Mixing Bowls w/lids
• Herb Scissors/Chopper
• Whisk

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

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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.