Recipe Details

Ingredients

• 8 (6 ounce) chicken cutlets

• 1 teaspoon salt

• ½ teaspoon black pepper

• 16 large fresh sage leaves

• 16 thin slices prosciutto

• 3 tablespoons olive oil

• 1 cup dry white wine

• 1 cup low-sodium chicken broth

• ½ stick butter

Description

1. If cutlets are thick, lay them between 2 sheets of wax paper and pound to 1/2-inch thickness using the flat side of a meat mallet or the bottom of a small, heavy skillet. Season with salt and pepper. Place 2 large sage leaves on top of each cutlet, then wrap 2 slices prosciutto crosswise around each cutlet, holding sage in place.