This is so good, and easy. I love the flavors. Almost the whole family enjoyed this. I made it the second time on Father's Day. I get prosciutto sliced very thinly at the deli for this recipe and ask for 12 slices (2 for each breast). I think you can get prosciutto at the deli counter of most bigger grocery stores in the US, too. I also buy chicken breast "filets" which are just chicken breasts sliced to make thinner breasts.
adapted from Food Network
1 clove garlic, minced or pressed through a garlic press
6 fresh sage leaves, roughly chopped
6 chicken cutlets
salt and freshly ground pepper
12 thin slices prosciutto
1 tablespoons extra-virgin olive oil
Juice of 1/2 lemon
3/4 cup low-sodium chicken broth
1 tablespoon unsalted butter
1. Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 slices prosciutto around each cutlet.
2. Heat a large nonstick or cast iron skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
3. Add the chicken broth and the lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the pan sauce.
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