Orange Marmalade From Spain
For this version of the Roman classic, pounded chicken cutlets topped with prosciutto and sage leaves are pan-seared, then served in a simple white wine-butter sauce.
INGREDIENT :
- 4 (6-ounce) skinless, boneless chicken breast halves, butterflied and lightly pounded
- Kosher salt
- Freshly ground black pepper
- 8 large sage leaves
- 4 thin slices prosciutto di Parma
- All-purpose flour, for dusting
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, cut into tablespoons, divided
- 1/4 cup plus 2 tablespoons dry white wine
- 1 cup chicken stock or low-sodium broth
RECIPE DIRECTION :
- Gather the ingredients.
- Season the chicken with salt and pepper. Place two sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken.
- Dust the chicken with flour, shaking off the excess.
- Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add two of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes.
- Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.
- Add the remaining butter to the skillet.
- Add the wine and cook over high heat until reduced by half, 2 minutes.
- Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.
- Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top, and serve.
