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

Sage and Prosciutto Chicken Cutlets

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

No ratings yet

Print Recipe Pin Recipe

Prep Time 10 minutes mins

Cook Time 15 minutes mins

Total Time 25 minutes mins

Course Main Course

Cuisine Italian

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

  

1x2x3x

• 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

Get ingredients with

Get Recipe Ingredients

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.

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

Tried this recipe?Let us know how it was!