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1/2 cup cornstarch
Ground black pepper
4 boneless, skinless chicken breasts
1 tablespoon minced fresh sage leaves
4 thin slices proscuitto, cut into 5- to 6-inch-long pieces to match chicken (about 2 ounces)
4 tablespoons olive oil
1 cup chicken stock
2 tablespoons white wine vinegar
2 tablespoons unsalted butter
1 tablespoon minced fresh parsley leaves
Combine flour and 1 teaspoon pepper in shallow dish.
Pound chicken breasts until they are a uniform thickness, about 1/2 inch. Dredge chicken in cornstarch, shaking off any excess. Lay cutlets flat and sprinkle evenly with minced sage. Place 1 prosciutto slice on top of each cutlet, pressing lightly to adhere; set aside.
Heat 2 tablespoons oil in 12-inch skillet over medium-high heat until beginning to shimmer. Add two of the chicken breasts to pan, prosciutto-side down, and cook until light golden brown, 2 to 3 minutes. Flip and cook on other side until light golden brown, about 2 minutes more. Repeat for the remaining two chicken breasts.
Pour off excess fat from skillet. Stir in broth, scraping up any browned bits, and simmer until reduced to about 1/3 cup, 5 to 7 minutes. Stir in vinegar. Turn heat to low and whisk in butter, 1 tablespoon at a time. Off heat, stir in parsley and season with salt and pepper. Remove chicken from oven and place on platter. Spoon sauce over chicken before serving.