Ingredients
Units
Scale
- 1/2 cup all purpose flour
- 1 teaspoon salt
- 1 teaspoon pepper
- 8 boneless chicken breasts (6 oz each), pounded thin
- 16 slices prosciutto
- 16 to 20 fresh sage leaves
- 2 garlic cloves
- 1/4 cup olive oil
- 8 tablespoons butter, divided
- 1/3 cup white wine
- 1/4 cup freshly grated parmesan cheese
Instructions
- In a shallow dish, combine flour, salt, and pepper.
- Press each chicken breast into flour mixture, coating both sides and shaking off any excess. Set aside on a plate.
- Heat olive oil and 3 tablespoons butter in a large skillet over medium heat.
- Sauté each chicken breasts for 4 minutes per side until lightly golden. Work in batches if needed to avoid crowding the pan.
- Remove chicken and set aside on a plate. Cover loosely to keep warm.
- Add prosciutto to the pan and cook for 1 to 2 minutes until lightly crisped. Remove and set aside.
- Add sage leaves to the pan and crisp for 30 to 60 seconds. Remove and set aside.
- Add remaining butter, garlic, and white wine to the pan over medium low heat. Scrape any browned bits from the bottom of the pan — this is where the flavor lives.
- Return chicken to the pan and warm over low heat for 5 minutes.
- Transfer to serving plate. Top with prosciutto and crisped sage, and remaining pan sauce.
- Sprinkle with freshly grated parmesan and serve immediately.
Notes
- Pound the chicken evenly to about ¼ inch thickness. Even thickness means even cooking.
- Work in batches when searing. Crowding the pan lowers the temperature and you lose the golden crust.
- Don't skip scraping the pan. The browned bits left from searing are the foundation of the sauce.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: main dishes
Nutrition
- Serving Size: 6 oz
- Calories: 440
- Sugar: 0.1 g
- Sodium: 561.1 mg
- Fat: 25 g
- Carbohydrates: 8.1 g
- Protein: 42.4 g
- Cholesterol: 164 mg