Photo from eatthis.com
This lighter, more authentic version of chicken scaloppine wraps chicken and sage in a sheet of prosciutto, which then crisps and keeps the chicken moist while it cooks. A splash of wine and chicken stock added right to the pan creates your 2-minute sauce. Just another example of why simpler is frequently better.
INGREDIENTS
4 boneless, skinless chicken breasts or thighs (about 6 oz each), pounded to a consistent thickness of 1/4"
Salt and black pepper to taste
8 sage leaves, fresh
4 slices prosciutto, thinly sliced
1 tablespoon olive oil
1 quart white wine
1/2 cup chicken stock (low sodium)
1 tablespoon butter
Parsley, fresh (optional)
CHICKEN SCALOPPINE RECIPE
1. Season both sides of the chicken with salt and pepper.
2. Wrap each breast with two sage leaves and a slice of prosciutto, securing the wrap with a toothpick or two.
3. In a large skillet over medium heat, heat the oil.
4. When the oil begins to shimmer, add the chicken and heat for 4 to 5 minutes per side, or until the prosciutto is browned and crispy and the chicken is firm to the touch and thoroughly cooked.
5. Divide the mixture among four plates.
6. Cook for around 2 minutes, scraping the bottom of the pan to dislodge any cooked parts, until the wine and stock have reduced by half.
7. Incorporate the butter and parsley (if using).
8. Serve with the sauce over the chicken.