Emily has written on food & travel for publications such as the San Francisco Chronicle. She also wrote The Food Lover’s Guide to Florence, Top Chef Quickfire and How to Cook Like a Top Chef. She lives in Dallas with her two children and her husband
INGREDIENTS - 4 servings
2 lb Chicken Breast Whole, boneless, skinless
4 Oz Proscuitto di Parma
1 Bunch Sage
Cup All purpose Flour
Cup Olive Oil
1 Tablespoon Butter
Cup White Wine
Place the chicken breasts on a cutting board and cover with wax paper. Using a meat mallet, pound the chicken as flat as it can go.
Remove the wax paper and cut each chicken breast in half crosswise into smaller pieces. Take the prosciutto slices and cut then in half crosswise so they will roughly fit on top of the chicken slices.
Prepare the sage leaves so you have one leaf per chicken piece. Lay the prosciutto over the chicken and the sage leaf on top of the prosciutto. Take a toothpick and firmly attach the sage and prosciutto to the pieces of chicken.
Next, place the flour in a shallow plate and season with about 1 teaspoon salt and ½ teaspoon pepper.
In a large pan over medium-high heat, heat the oil and the butter together. Dredge each piece of chicken in the flour mixture and shake off any excess. Place the chicken pieces in the pan, prosciutto side down, and cook until browned on the bottom, about 3 minutes.
Turn the chicken and continue cooking until the other side is browned and the middle is cooked through, 2-3 minutes longer. Remove the chicken to a dish. Meanwhile, pour the wine into the pan and use a wooden spoon to scrape up any browned bits clinging to the pan. Pour the sauce over the chicken, and serve warm.
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