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Chicken Cutlets/Lemon Sauce/Proscuitto/S




Source of Recipe


Cook's Country


Recipe Introduction


Sauteed Chicken Breast Cutlets in Lemon Sauce with Proscuitto and Sage:

Sautéed chicken cutlets are one of the least complicated dishes to prepare—and also one of the easiest to overcook. We coated our cutlets in a thin layer of flour, and then cooked them until firm. As they rested, we created a lemony sauce in the same pan and flavored it with sage and prosciutto.

Serves 4.

To minimize the amount of time the cutlets wait in the oven, prepare the sauce ingredients before sautéing the chicken.



List of 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

Recipe



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.