Sort ingredients
dontbkruehl
QR Code
Listen
Pdf
Start with skinless chicken breast, but you can also opt for veal or pork. Gently tap the meat to ensure it's even and tenderize both sides.
Make sure to dry the chicken thoroughly. Dust one side with flour and shake off any excess.
Lightly season the chicken with kosher salt and pepper. Place sage leaves on top and cover with prosciutto di parma, pressing it down to ensure it sticks.
Heat a 12-inch skillet over medium heat for about 30 seconds. Add two to three tablespoons of olive oil and let it heat for another 15 seconds until it shimmers.
Place the chicken in the skillet and avoid moving it while it cooks. Keep it warm as it finishes cooking.
Pour in about half a cup of Chardonnay or Sauvignon Blanc and let it reduce by three-quarters.
Add more sage leaves and turn off the heat. Mix in half a cup of cold unsalted butter, swirling the pan until it melts to form a sauce.