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chicken saltimbocca

3.3

(10)

www.marthastewart.com
Your Recipes

Prep Time: 10 minutes

Total: 30 minutes

Ingredients

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Instructions

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Step 1

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

Step 2

Lay one 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.

Step 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.

Step 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 over cutlets; serve immediately.