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Created by the Genie — AI-generated, review before relying on it
Thin chicken cutlets wrapped with sage and prosciutto, pan-seared and finished in a quick white wine pan sauce.
AI-assisted estimate — always verify allergens and dietary suitability yourself.
Step 1
Lay a sage leaf on each piece of chicken and wrap with a slice of prosciutto, pressing gently so it adheres.
Step 2
Season the wrapped chicken with pepper (the prosciutto adds enough salt) and dredge lightly in the flour, shaking off the excess.
Step 3
Melt 2 tbsp butter in a large skillet over medium-high heat and cook the chicken, sage-side down first, for 3 minutes per side, until golden and the chicken reaches 165°F with no pink remaining. Remove and set aside.
Step 4
Pour the white wine into the skillet, scraping up any browned bits, and simmer for 2 minutes to reduce slightly.
Step 5
Add the chicken broth and simmer for 3 minutes, until the sauce reduces by about a third.
Step 6
Remove the skillet from the heat and swirl in the remaining 2 tbsp butter until the sauce is glossy.
Step 7
Return the chicken to the skillet and spoon the sauce over the top before serving.
AI-estimatedThese values are estimated by AI from the ingredient list and are approximate — not a substitute for a verified nutrition label. Actual values vary with brands, portions, and preparation.
