Sauteed Chicken Breast Cutlets in Lemon Sauce with Prosciutto and Sage

Name: Sauteed Chicken Breast Cutlets in Lemon Sauce with Prosciutto and Sage
Yield: Serves 4
Ingredients: 4 , boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly; , Salt and ground black pepper; 1/4 cup, unbleached all-purpose flour; 1 1/2 tablespoons, unsalted butter; 1 1/2 tablespoons, vegetable oil; 2 medium cloves, garlic, sliced thin; 15 , fresh sage leaves; 2 tablespoons, lemon juice; 1 cup, chicken stock or low-sodium canned chicken broth; 3 tablespoons, unsalted butter, softened; 1 slice, prosciutto (1/4-inch thick, about 1 1/2 ounces), diced fine; , Salt and ground black pepper

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Appears in Cook's Illustrated May/June 1999

Use the flavor developed during sautéing to make quick, tasty sauces.

SERVES4

TIME35 minutes

WHY THIS RECIPE WORKS

Nothing dresses up a chicken breast recipe like a quick pan sauce. We found that the best way to create a flavorful sauce was to make use of the fond, those bits of meat and traces of juice that caramelize on the pan surface during cooking ...

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