You know who’s never steered me wrong? America’s Test Kitchen. Yep – their Cooking For Two cookbook has given me a winner every time, and last night’s dinner was no exception.
Tender juicy chicken? Check.
Easy Peasy? Check.
Flavor party in my mouth? Check.
Stuff We Used
- 1/4 cup plus 1/2 tsp flour
- 4 (4-oz) chicken cutlets, 1/4 inch thick, trimmed
- salt and pepper
- 2 tsp minced fresh sage. plus 4 large fresh leaves
- 4 thin slices prosciutto (1.5 oz)
- 2 T olive oil, plus some extra as needed
- 1 small shallot, minced
- 1/3 cup chicken broth
- 1/4 cup dry vermouth or dry white wine
- 1 T unsalted butter, chilled
- 2 tsp minced fresh parsley
- 1 tsp lemon juice
Stuff We Did
- Prep the chicken: Put the 1/4 cup flour in a shallow dish. Pat the chicken dry with some paper towel and dredge each cutlet in flour. Sprinkle one side of each with sage and top with 1 slice of prosciutto and press firmly to help it stick.
- Fry up the sage leaves: Heat the oil in a skillet over medium heat. When shimmering, add the whole sage leaves. Cook until they are fragrant – 15 or 20 seconds. Transfer the sage leaves to a paper-towel-lined plate.
- Cook the chicken: Lay cutlets, prosciutto side down, in oil left in the skillet over med-high heat until golden brown on the first side. Won’t take long – about 2 minutes. Flip them over and continue to cook until lightly browned on the other side – another minute. Transfer to a plate and cover loosely with aluminum foil.
- Make the sauce: Make sure there’s still about 1 tsp of oil in the skillet (add or remove as necessary). Add the minced shallot and cook on med-high heat until softened (2 minutes). Stir in the remaining 1/2 tsp flour and cook for a minute. Whisk in the chicken broth and white wine (or vermouth), scraping up the lovely browned bits as you go. Bring to a simmer and cook until the sauce is slightly thickened and reduce to 1/3 cup. This takes about 3-5 minutes.
- Finish it up: Put the chicken back in the skillet, prosciutto side up, and simmer until heated through (30 seconds). Take the chicken out of the skillet (leave the sauce), and turn off the heat. In the skillet, whisk the butter, parsley, and lemon juice into the sauce and season with salt/pepper. Pour the sauce over the chicken, garnish with those fried up sage leaves, and eat up!