Before you start, wash all surfaces and your hands with soap and warm water, and remember to wash your hands, utensils and cutting boards after they touch raw meat or eggs. Avoid cross-contamination by using a different cutting board for your meat and other ingredients. Make sure you’re cooking to safe temperatures and chilling any leftovers within two hours. For more food safety tips, visit our Food Safety at Home Section.
Season chicken with salt and pepper. Place a sage leaf on each and top with prosciutto, pressing down to adhere and wrapping around if there is overhang.
Place ¼ cup of the flour in a shallow bowl and lightly coat chicken on both sides.
Melt butter with oil in large skillet over medium high heat. Add chicken to pan, prosciutto side down. Cook until prosciutto is crisp and chicken is cooked through, about 4 minutes per side. Remove chicken to plate.
In same skillet over medium heat, add garlic slices and sauté until fragrant, about 1 minute. Sprinkle in remaining 2 teaspoons flour and cook until golden, 1 minute. Whisk in broth, wine and lemon juice and cook until thickened, about 1 minute.
Place a chicken cutlet on each of 2 plates and drizzle with sauce. Serve with asparagus and extra sauce.
|Saturated Fat||6.7 g|
|Per serving||% Daily Value|