SAUTEED CHICKEN CUTLETS WITH PROSCUITTO AND SAGE (for four)
6 skinless, boneless chicken breast halves (about 6 ounces each)pounded ¼ inch thick between sheets of plastic wrap
4 tablespoons chopped fresh sage
salt and freshly ground black pepper to taste
1 cup all-purpose flour
6 tablespoons extra-virgin olive oil (more as needed)
1 cup unsalted chicken stock (more as needed)
4 ounces thinly sliced proscuitto, julienned
5 to 6 teaspoons balsamic vinegar
1 pound thin linguine, cooked al dente, or sautéed fresh spinach, or both, to accompany (optional)
1. Dry chicken between sheets of paper towel, sprinkle evenly with sage and season lightly with salt and pepper. Put flour in a shallow dish, dredge chicken in flour and shake off excess.
2. In a large sauté pan over medium heat, warm the olive oil. Working in batches, cook chicken until golden brown underneath (about 2 minutes), turn and repeat on other side (about 2 minutes). Transfer to a platter and cover with foil to keep warm.
3. Whisk stock into pan and deglaze. Add proscuitto and vinegar and bring to a boil. Reduce heat to low, return chicken to pan and turn in sauce briefly to warm through. Season with salt and pepper.
4. Mound linguine or spinach on a deep platter, arrange chicken on top and pour sauce over. If you’ve made both the linguine and the spinach, nothing more is needed.
adapted from The Williams Sonoma Catalog