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Ingredients

4 boneless, skinless chicken cutlets (about 4 ounces each)
Salt and black pepper
8 thin slices prosciutto
8 sage leaves, more for garnish
3/4 cup flour
2 tablespoons butter, divided
1 1/2 tablespoons olive oil
1/2 cup dry white wine
1/2 cup low-sodium chicken broth
Lemon wedges

Description

This Traditional Roman Dish Is Classically Made With Veal But Can Also Be Made With Chicken And Turkey. Quick-cooking Chicken Cutlets Are Topped With Paper-thin Slices Of Prosciutto And Whole Sage Leaves And Finished With A Simple White-wine Pan Sauce. To

Wholefoods