Rating: 4 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 1
  • 4 star values: 1
  • 5 star values: 1

"My husband first had this dish at a restaurant and loved the overall flavor but found it a bit too salty. We experimented at home to create our own recipe, which isn't as salty and still has all of the original taste." -Amy Miller, Colgate, WI

Amy Miller, Colgate, WI
Recipe by Cooking Light October 2006

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Recipe Summary

Yield:
4 servings (serving size: 1 chicken breast half and 1 tablespoon sauce)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place each chicken breast half between 2 sheets of heavy-duty plastic wrap; pound to 1/4-inch thickness using a meat mallet or small heavy skillet. Combine chicken seasoning, salt, and pepper; sprinkle over both sides of chicken. Sprinkle sage evenly onto underside of each breast half; top each with 1 prosciutto slice. Place flour in a shallow dish; carefully dredge chicken in flour.

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  • Heat oil in a large nonstick skillet over medium-high heat. Arrange chicken, prosciutto side up, in pan; cook for 3 minutes. Carefully turn over, and cook for 3 minutes or until done. Add wine and broth to pan; simmer 5 minutes or until reduced to about 1/4 cup. Serve sauce over chicken.

Nutrition Facts

333 calories; calories from fat 28%; fat 10.5g; saturated fat 2g; mono fat 6.2g; poly fat 1.4g; protein 44.5g; carbohydrates 8.9g; fiber 0.4g; cholesterol 110mg; iron 1.9mg; sodium 683mg; calcium 29mg.
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