Italian Main Course: Prosciutto Chicken
An elegant Italian dish of chicken cutlets wrapped in prosciutto and sage, pan-seared and finished with a buttery white wine sauce.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
- Yield: 4 servings 1x
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 8 slices prosciutto
- 8 fresh sage leaves
- ¼ cup all-purpose flour
- 1 tbsp olive oil
- 2 tbsp butter, divided
- ½ cup dry white wine
- ½ cup chicken broth
- Optional: fresh lemon juice
- Freshly ground black pepper
Instructions
- Pound chicken to ½-inch thickness and season lightly with pepper.
- Top each piece with 1–2 sage leaves and a slice of prosciutto. Secure with toothpicks.
- Lightly flour the bottom side of each chicken piece.
- Heat olive oil and 1 tbsp butter in a skillet. Sear chicken, prosciutto side up, for 3–4 mins. Flip and cook 2–3 mins.
- Remove chicken. Add wine and broth to pan; simmer 2–3 mins.
- Return chicken to pan, simmer 2–3 mins more. Stir in remaining butter and optional lemon juice.
- Serve with pan sauce spooned over top.
Notes
Use thin chicken cutlets for faster cooking. Substitute broth for wine if needed. Remove toothpicks before serving.