Monday, January 22, 2007

Chicken with Prosciutto and Sage

This recipe is another light recipe inspired by saltimbocca, a classic Roman dish. In this variation the traditional veal cutlets have been replaced with chicken breast cutlets. Serves 4; Prep time: 10 minutes; Total time: 30 minutes

1/4 cup all-purpose flour
Coarse salt and ground pepper
4 fresh whole sage leaves, plus 4 minced leaves
4 chicken cutlets (6 to 8 ounces each)(6 to 8 ounces each)
4 slices (3 ounces) thinly sliced prosciutto
4 teaspoons olive oil
3/4 cup dry white wine
1/3 cup reduced-sodium canned chicken broth
1 tablespoon cold butter

1. In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

2. Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.

3. In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.

4. Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

Per serving: 393 calories; 12.7 grams fat; 52.8 grams protein; 7.1 grams carbohydrates; 0.6 gram fiber


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