Sage and Proscuitto Wrapped Chicken
I don’t use a lot of fresh sage from the herb garden, but when I do, this recipe based on one from Martha Stewart is a favorite. It tastes as good as it looks and is pretty easy to prepare.
Sage and Proscuitto Wrapped Chicken
Ingredients
- 6 chicken tenders or cutlets recipe calls for chicken breasts, but the tenders cook more quickly
- ¼ cup flour
- ½ teaspoon salt
- ¼ teaspoon pepper
- 12 fresh sage leaves plus 6 finely chopped leaves
- 6 thin slices of proscuitto
- 2 tablespoons olive oil
- 1 cup dry white wine
- 1 tablespoon cold butter
Instructions
- Mix flour, salt and pepper in a shallow bowl or dish.
- Salt chicken lightly then lay one sage leaf lengthwise on each side of each the tender and wrap a proscuitto slice around it. Flatten with the palm of your hand to help proscuitto adhere to the chicken.
- Dredge in the flour and tap off the excess.
- In a large nonstick skillet, heat the oil over medium-high heat.
- Cook chicken until golden brown and cooked through - about 4 minutes per side - then cut into one to be sure it was done. Remove and keep warm.
- Add wine to the skillet and cook over high heat until reduced by three-quarters.
- Remove from heat.
- Add butter and minced sage. Stir until butter is melted. Season to taste with salt & pepper if desired.
- Serve immediately and spoon sauce over chicken on plate.
One Comment
Beverly Denis
I was lucky enough to try this when Rhea made it, and it was fantastic.