Chicken Cutlets with Pan Sauce of Lemon, Prosciutto & Sage
Sauté the Cutlets:
4 boneless skinless chicken breasts (about 1 1/2 lbs total) -- rinsed & patted completely dry
Salt and pepper
1/4 cup flour -- placed in a shallow plate
1 1/2 Tbs. butter
1 1/2 Tbs. oil (canola or olive)
2 cloves garlic -- sliced thin
15 medium whole fresh sage leaves*
2 Tbs. lemon juice (from 1 lemon)
1 cup chicken stock OR half-strength chicken base
3 Tbs. butter -- softened
1 slice prosciutto 1/4" thick (approx. 1 1/2 oz) -- diced fine
Salt and pepper
1. Preheat oven to 200º.
2. Generously season both sides of each cutlet with salt & pepper. Dredge one at a time in the flour, shake gently to remove excess flour, & set aside.
3. Heat the butter & oil in a 12" heavy skillet (regular or nonstick) over high heat. When foam subsides & butter begins to color, place cutlets in skillet, skinned side up.
4. Reduce heat to medium-high and sauté without moving until nicely browned, about 4 minutes.
5. Turn cutlets over & cook on other side until meat feels firm when pressed & clotted juices begin to emerge around tenderloin, about 3 to 4 minutes. Transfer cutlets to a plate, cover loosely with foil, & keep warm in oven while preparing the sauce. Use the same skillet, retaining all the fat, for preparing the sauce.
Prepare the Pan Sauce:
1. Set the skillet over medium heat.
2. Add garlic & sage leaves. Sauté until garlic is fragrant & the sage cooks up a bit; be careful not to burn the garlic (it will look brown because of the butter but make sure it doesn't burn - it may only take a short time before the garlic is fragrant).
3. Add lemon juice & bring to a boil, scraping up browned bits with a wooden spoon.
4. Add stock, increase heat to medium-high & bring to a boil, stirring occasionally, until reduced to about 1/3 to 1/4 cup, about 8 minutes. 5. Off heat, swirl in butter, and add prosciutto. Season with salt & pepper. 6. Spoon over cutlets & serve immediately.
Serving Ideas : Steamed broccoli & plain rice or Lemon Rice are nice accompaniments.
Originally posted by Rebecca
* Note: I often make it with chopped dried sage instead of fresh (1 to 2 T approximately).
Source of recipe: Eva Katz, in Cook's Illustrated, #38