Recipe created & provided by Chef Crusco Catering in Austin, Texas
Ingredients
- 2 Chicken breasts – cut in half lengthwise, pounded thin and cut in half shortwise (8 pieces total)
- Coarse Salt and Pepper – to taste
- 24 large fresh Sage leaves (and more for garnish)
- 8 slices Prosciutto
- 2-3 tbsps. EVOO
- 4 tbsps. Unsalted Butter
- 1/2 cup White Wine
- 1/4 cup Chicken Stock
Directions
- Prep each chicken breasts by cutting it in half lengthwise. Place each chicken cutlet between 2 sheets of plastic wrap and (using a heavy mallet) pound the chicken until about 1/4 inch thick (it will be wider too). Do the rest and then cut each in half so you end up with 8 cutlets.
- Season both sides of chicken with salt & pepper. Lay 2 sage leaves on top of the chicken and then a slice of prosciutto over the top and around each cutlet like a small package. Set aside.
- Heat a couple of tbsps. Evoo over med-high heat. Once hot, place 2 cutlets in and cook the chicken until golden on each side and just cooked through (roughly 3-4 minutes/side). Set aside and keep warm with a foil tent. Cook the remaining chicken using any extra EVOO if needed.
- In the same pan, add the butter and once melting use a wooden spoon to scrape the fond (the brown bits) on the bottom of the pan. Add the 8 sage leaves and fry a minute or two.
- Immediately add the wine and bring it to a boil for 2-3 minutes to cookm the alcohol out. Add chicken stock and bring back to a simmer. Cook and reduce the sauce so that it coats the back of a spoon. Taste and season with salt and pepper if needed.
- Add the chicken (and juices) back to the pan just until warmed through. Immediately serve with Chef Crusco’s Potatoes Fondant. Enjoy!
