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Ingredientes
- 1 whl boneless skinless chicken breasts Flour seasoned with salt and pepper
- 2 Tbsp. Unsalted butter
- 1/2 c. Dry white wine
- 3/4 tsp Dry sage, crumbled
- 2 ounce Prosciutto, julienned
Direcciones
- Halve chicken breast lengthwise and flatten slightly between sheets of plastic wrap.
- Dredge the chicken lightly in the seasoned flour. In a large skillet heat the butter over moderately high heat till the foam subsides and in it saute/fry the chicken, patted dry and seasoned with salt and pepper to taste, for 2 min on each side, or possibly till it is browned lightly. Transfer the chicken with tongs to a heated plate and keep it hot, covered, in a prehated 250 oven.
- To the skillet add in the white wine and the sage, bring to a boil, stirring and boil 1 minute. Add in the chicken with any juices which have accumulated on the plate and the prosciutto, simmer the mix, covered for 4 to 5 min, or possibly till the chicken is springy to the touch and just cooked through, and season it with salt and pepper. Transfer the chicken to 2 plates and spoon the prosciutto sauce ove rit.
- Serves 2.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 91g | |
| Recipe makes 2 servings | |
| Calories 177 | |
| Calories from Fat 111 | 63% |
| Total Fat 12.55g | 16% |
| Saturated Fat 7.66g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 43mg | 14% |
| Sodium 15mg | 1% |
| Potassium 133mg | 4% |
| Total Carbs 1.77g | 0% |
| Dietary Fiber 0.1g | 0% |
| Sugars 0.48g | 0% |
| Protein 3.96g | 6% |
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