INGREDIENTS
8 Chicken breast cutlets
8 thin slices fresh mozzarella
8 slices prosciutto
16 large Sage leaves
2 Tablespoons olive oil
3 Tablespoons butter
1 Tablespoon flour
1/2 cup dry white wine
1/2 cup chicken stock
Salt
PREPARATION:
1. Salt the pieces of chicken on each side. Lightly pound each piece between plastic wrap. Lay a piece of mozzarella, then 2 sage leaves. Lay a prosciutto slice on each piece of chicken. Weave a wooden scewer in and out to secure.
2. Heat a large skillet med-high. Add the oil and two tablespoons of butter. When hot and foaming, add the chicken, prosciutto side down in two batches of four. Saute the chicken on high, about 1-2 minutes each side to brown. Remove to a platter and repeat with next batch.
3. Add the flour to the pan and cook until tan in color. Add the wine and stock to the pan, cooking on high to scrape up brown bits and reduce by half. Remove from heat and whisk in remaining tablespoon of butter. Remove scewers from chicken, pour hot sauce over all.
8 Chicken breast cutlets
8 thin slices fresh mozzarella
8 slices prosciutto
16 large Sage leaves
2 Tablespoons olive oil
3 Tablespoons butter
1 Tablespoon flour
1/2 cup dry white wine
1/2 cup chicken stock
Salt
PREPARATION:
1. Salt the pieces of chicken on each side. Lightly pound each piece between plastic wrap. Lay a piece of mozzarella, then 2 sage leaves. Lay a prosciutto slice on each piece of chicken. Weave a wooden scewer in and out to secure.
2. Heat a large skillet med-high. Add the oil and two tablespoons of butter. When hot and foaming, add the chicken, prosciutto side down in two batches of four. Saute the chicken on high, about 1-2 minutes each side to brown. Remove to a platter and repeat with next batch.
3. Add the flour to the pan and cook until tan in color. Add the wine and stock to the pan, cooking on high to scrape up brown bits and reduce by half. Remove from heat and whisk in remaining tablespoon of butter. Remove scewers from chicken, pour hot sauce over all.
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