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Add a photoServings: 6
Ingredients
- 6 x Chicken breast boneless 1/2" thick
- 3 Tbsp. Sage minced
- 1 x salt and pepper to taste
- 1 c. Flour
- 3 Tbsp. Extra-virgin extra virgin olive oil
- 1 1/2 c. Chicken stock, unsalted
- 2 ounce Prosciutto, thinly sliced, julienned
- 3 tsp Balsamic vinegar
Directions
- Sprinkle chicken proportionately with sage and season lightly with salt and pepper. Put flour in a shallow dish; dredge chicken in flour and shake off excess. In a large saute/fry pan over medium heat, hot extra virgin olive oil. Working in batches, cook chicken till golden underneath, about 5 min; transfer to a platter. Whisk stock into pan. Add in prosciutto and vinegar and bring to a boil. Reduce heat to low, return chicken to pan and cook, basting occasionally with sauce, till juices run clear when chicken is pierced with a knife, 7 - 10 min. Transfer chicken to a warmed paltter, season sauce with salt and pepper and serve alongside .
- Serves 6
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 235g | |
| Recipe makes 6 servings | |
| Calories 393 | |
| Calories from Fat 182 | 46% |
| Total Fat 20.35g | 25% |
| Saturated Fat 4.87g | 19% |
| Trans Fat 0.17g | |
| Cholesterol 93mg | 31% |
| Sodium 186mg | 8% |
| Potassium 412mg | 12% |
| Total Carbs 17.19g | 5% |
| Dietary Fiber 1.2g | 4% |
| Sugars 0.47g | 0% |
| Protein 33.14g | 53% |
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