- 40 mins
Ingredients
- 4 boneless, skinless chicken breast halves, butterflied & pounded
- Salt & pepper
- 8 large sage leaves
- 4 thin slices Prosciutto
- all-purpose flour, for dusting
- 2 T EVOO
- 4 T butter, cut into tablespoons
- 1/4 C +2 T dry white wine
- 1 C chicken stock
Preparation
Step 1
Season chickens with salt & pepper. Place 2 sage leaves on each breast. Top with slice of prosciutto. Press into chicken to adhere. Dust with flour.
Heat large skillet. Add oil & 2 T butter, add breasts, prosciutto side up & cook over hi heat until nearly cooked thru, @ 3 min. Turn & cook just until prosciutto begins to shrink, @ 1 min. Transfer to plate. Pour off any fat & wipe skillet.
Add remaining butter to skillet. Add wine & cook over hi heat until reduced by half, @ 2min.
Add stock & bring to boil. Cook until reduced by half, @ 3 min.
Return chicken to skillet, prosciutto side up & simmer over mod heat til chicken is cooked thru, @ 2min. Season with salt & pepper. Transfer chicken to plates, pour sauce on top & serve.