- 1/4 cup all-purpose flour
- course salt & freshly ground black pepper
- 4 fresh whole sage leaves, plus 4 minced sage leaves
- 4 chicken cutlets
- 4 slices thinly sliced prosciutto
- 4 teaspoons olive oil
- 3/4 cup dry white wine
- 1/3 cup reduced-sodium chicken broth
- 1 tablespoon cold butter
- In a shallow bowl, stir together the flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper.
- Dredge the cutlets in the seasoned flour; tap off the excess. Lay 1 sage lead lengthwise on each cutlet, then wrap a prosciutto slice around the middle of each cutlet, encasing the sage.
- In a large skillet, heat 2 teaspoons of the oil over medium-high heat. Cook 2 of the cutlets until golden brown and cooked through, 3-4 minutes per side. Place the cooked cutlets on a plate and tent with foil to keep warm. Repeat the remaining 2 teaspoons oil and 2 cutlets.
- Add the wine and broth to the skillet; cook over high heat until reduced by three quarters, about 2 minutes. Remove from the heat; let cool for 1 minute. Add the butter and minced sage; stir until the butter is melted, about 30 seconds. Spoon the sauce onto plates; top with the cutlets. Serve immediately.