Uploaded October 2025 | Updated September 2026, 11 hours ago
The Ravishing Mrs. Ritter found this delightful recipe. Her and Bella raved over this dish! Be sure to add a little bit of lemon juice and parsley to the finished product for a nice, fresh zing to this savory meal!
Ingredients:
1 1/4 teaspoons kosher salt
6 (4 oz) chicken cutlets
18 fresh sage leaves
6 slices of prosciutto (cut lengthwise--12 total pieces)
1 tablespoon olive oil
1 1/3 cups chicken stock
1/2 cup white wine
3 tablespoons lemon juice
2 teaspoons corn starch
2 tablespoons salted butter
3 garlic cloves, minced
1/4 teaspoon black pepper
chopped parsley and lemon wedge for garnish
Directions:
1. Pat dry and salt both sides of the chicken. Top each cutlet with sage leaves. Wrap each cutlet in 2 pieces of prosciutto to secure the sage in place.
2. Heat oil in large skillet over medium heat. Add cutlets and cook 2-3 minutes per side (or until cooked through). Transfer cutlets to a plate and tent to keep warm.
3. Whisk the wine, chicken stock, lemon juice, and corn starch, together in a bowl until smooth.
4. Melt butter in the same skillet you sauteed the chicken over medium heat. Add garlic and sautee about 30 seconds, scraping up any brown bits.
5. Add the broth mix and 1/4 teaspoon salt and pepper and stir. Bring to a simmer and reduce until thickened, stirring constantly.
6. Cover the cutlets with the sauce and garnish with chopped parsley and a squeeze of lemon juice. Serve with noodles and some crusty bread.
The Ravishing Mrs. Ritter found this delightful recipe. Her and Bella raved over this dish! Be sure to add a little bit of lemon juice and parsley to the finished product for a nice, fresh zing to this savory meal!
Ingredients:
1 1/4 teaspoons kosher salt
6 (4 oz) chicken cutlets
18 fresh sage leaves
6 slices of prosciutto (cut lengthwise--12 total pieces)
1 tablespoon olive oil
1 1/3 cups chicken stock
1/2 cup white wine
3 tablespoons lemon juice
2 teaspoons corn starch
2 tablespoons salted butter
3 garlic cloves, minced
1/4 teaspoon black pepper
chopped parsley and lemon wedge for garnish
Directions:
1. Pat dry and salt both sides of the chicken. Top each cutlet with sage leaves. Wrap each cutlet in 2 pieces of prosciutto to secure the sage in place.
2. Heat oil in large skillet over medium heat. Add cutlets and cook 2-3 minutes per side (or until cooked through). Transfer cutlets to a plate and tent to keep warm.
3. Whisk the wine, chicken stock, lemon juice, and corn starch, together in a bowl until smooth.
4. Melt butter in the same skillet you sauteed the chicken over medium heat. Add garlic and sautee about 30 seconds, scraping up any brown bits.
5. Add the broth mix and 1/4 teaspoon salt and pepper and stir. Bring to a simmer and reduce until thickened, stirring constantly.
6. Cover the cutlets with the sauce and garnish with chopped parsley and a squeeze of lemon juice. Serve with noodles and some crusty bread.
