Serves 4.
To minimize the amount of time the cutlets wait in the oven, prepare the sauce ingredients before sautéing the chicken.
Ingredients
| Chicken Cutlets | |
| 4 | boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly |
| 1/4 | cup unbleached all-purpose flour |
| 1 1/2 | tablespoons unsalted butter |
| 1 1/2 | tablespoons vegetable oil |
| Sauce | |
| 2 | medium cloves garlic , sliced thin |
| 15 | fresh sage leaves |
| 2 | tablespoons lemon juice |
| 1 | cup chicken stock or low-sodium canned chicken broth |
| 3 | tablespoons unsalted butter , softened |
| 1 | slice prosciutto (1/4-inch thick, about 1 1/2 ounces), diced fine |
Instructions
- 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 and set aside.
- 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. 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.
- 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.
- 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.