Chicken breast cutlets are wrapped in sage and prosciutto, cooked with a wine butter sauce, and finished with provolone cheese.
2lbsboneless skinless chicken breast cutlets*(I had 6 pieces)
freshly ground black pepper(I add this by eye, but about 3/4 tsp)
1bunchfresh sage leaves(about 4 leaves per breast, or 24 total)
4ozthinly sliced prosciutto
1cupchicken broth or stock
1/2tspwhite or red wine vinegar
Ideally, remove the meat from the fridge an hour before cooking, to warm up slightly at room temperature. If this is not possible, it's no problem.
Season the cutlets evenly on both sides with the salt and pepper.
Lay four sage leaves across the top of each cutlet (or as much as you'd like), then wrap tightly in prosciutto.
Preheat the oven broiler on high.
In an ovenproof skillet, melt the butter over medium high heat. Add the prosciutto wrapped cutlets in a single layer, then pan fry about 3 minutes on each side, until the meat is mostly cooked through, to at least 155F inside. Depending on the size of the skillet you're using, you may need to cook in batches. If so, keep the cooked meat covered in foil while cooking.
Remove all the meat to a plate, then add the wine to the pan. Increase the heat to high to reduce the wine to about half, which should only take a minute or two.
Add the chicken broth to the pan, and reduce until the sauce thickens, which should take about 5 minutes. See blog photo if needed.
Add the meat back to the pan, along with any juices from the plate. Lay a slice of provolone cheese on top of each piece of chicken, then pop the pan under the broiler for a minute or two, until the provolone is melted and just starting to brown.
Serve immediately while hot. Enjoy!
*You want to use breast cutlets here so the meat can cook through quickly. For ease, you can purchase these at the store, or you can buy chicken breasts and cut them in half through the middle yourself. However, depending on how big the breast pieces are, you may still need to pound them further so they are no more than 1/2 thick. **Any relatively dry white wine will do. There's not a lot used here, so it's usually okay to use whatever you have on hand.***The provolone doesn’t add a ton of flavor here, it more adds richness and gooey melty cheese. It's okay to skip it if you want to. You can also try other kinds of cheese like Fontina or Gruyere.Leftovers: Keep in an airtight container in the fridge for up to 5 days.Freezing: Store in an airtight container in the fridge for up to 2 months.Reheating: Microwave at half power for a minute or two until warmed through. Timing will vary depending on how much you're reheating and the wattage of the microwave. You can also reheat in a 300F oven for about 10 minutes, until warmed through.