Sauteed Chicken Cutlets In Lemon Sauce W/proscuitto & Sage

Total Time: 50 mins Preparation Time: 30 mins Cook Time: 20 mins

Ingredients

• Servings: 4
• 4 boneless skinless chicken breasts (about 1 1/2 pounds)
• 1/4 cup unbleached all-purpose flour
• 1 1/2 tablespoons unsalted butter
• 1 1/2 tablespoons vegetable oil
• 2 medium garlic cloves, sliced thin
• 15 fresh sage leaves
• 2 tablespoons lemon juice
• 1 cup chicken stock or 1 cup low-sodium canned chicken broth
• 3 tablespoons unsalted butter, softened
• 1 slice prosciutto, diced fine (1/4-inch thick, about 1 1/2 ounces)

Recipe

• 1 for the chicken cutlets: generously season both sides of each breast with salt and pepper and dredge one at a time in flour placed in a shallow dish; shake gently to remove excess flour; set aside.
• 2 heat butter and vegetable oil in 12-inch heavy-bottomed skillet over high heat, swirling to melt butter. when foam subsides and butter begins to color, place cutlets in skillet, skinned side up. reduce heat to medium-high and sauté without moving until nicely browned, about 4 minutes.
• 3 turn cutlets over and cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes. leaving fat in skillet, transfer cutlets to plate, cover loosely with foil and keep warm in 200-degree oven while preparing the sauce.
• 4 for the sauce: set skillet over medium heat. add garlic and sage leaves; sauté until garlic is fragrant and sage crisps, 1 to 2 minutes.
• 5 add lemon juice and bring to boil, scraping up browned bits from bottom of skillet with wooden spoon. add chicken stock, increase heat to medium-high and bring to boil, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. off heat, swirl in butter and add prosciutto. season to taste with salt and pepper. spoon sauce over cutlets; serve immediately.