Chicken Escalopes with Sage and Prosciutto Recipe
Chicken Escalopes with Sage and Prosciutto
Flavors of Italy
Total time: 30 to 60 minutes
Preparation time: 10 minutes
Cooking time: Under 30 minutes
Difficulty: Easy
Ingredients for 4 servings
- 8 small slices of Prosciutto
- 4 boneless skinless Chicken breasts
- 1 tbsp. all-purpose flour
- 3 tbsp. fresh chopped sage
- Freshly ground pepper
- 2 tbsp. extra-virgin olive oil
- 25 g (2 tbsp.) unsalted butter
- 240 ml (1 cup) dry white wine
  1. Place the chicken breasts between two sheets of plastic wrap and flatten them into thin escalopes about 5 mm (1/4") thick. 
  2. Combine the sage, flour and pepper and coat the escalopes with this mixture. 
  3. In a large sauté pan, heat the butter and oil and brown the escalopes for about 3 minutes on each side, or until nicely colored. Don't fry too many at once: use two pans if necessary. 
  4. Place 2 slices of prosciutto on each escalope; turn quickly so that the prosciutto-side is down in the skillet. Fry for 1 minute. Turn onto a plate (prosciutto up) and keep hot while the other escalopes are cooking. You could also place the prosciutto on the chicken just before serving if you prefer.
  5. Add the remaining flour and sage to the frying pan, make a roux with the juices, then add the wine. Bring to a boil, stirring well, and cook for about 3 minutes or until the sauce is reduced by half, stirring constantly. 
  6. Just before serving, place a small amount of sauce on each escalope. Serve with a green vegetable and new potatoes. 

In collaboration with Parrma and the Italian Trade Commission


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