. Season cutlets with s&p and place 2 sage leaves on top of each cutlet. Wrap each cutlet in prosciutto pressing to adhere. Spread flour inn shallow dish. Dredge chicken on flour dusting off the excess . Place on plate.
Heat 2 tbsp olive oil in large skillet. Add chicken and cook over mod heat about @3 min each side. When cooked thru remove to side plate. Add the wine and stock to skillet & boil to reduced in half. Whisk in the butter. Add chicken back to skillet and cook @3 minutes til hot. Serve. Roast asparagus goes great also.
It's great made it 1/6/19
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|Serving Size: 1 Serving (208g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 300 (70%)|
|Amt Per Serving||% DV|
|Total Fat 33.4g||44 %|
|Saturated Fat 10.3g||52 %|
|Monounsaturated Fat 16g|
|Polyunsanturated Fat 4.3g|
|Cholesterol 34.4mg||11 %|
|Sodium 481mg||17 %|
|Potassium 343.9mg||9 %|
|Total Carbohydrate 5g||1 %|
|Dietary Fiber 0.4g||2 %|
|Sugars, other 4.6g|
|Protein 5.5g||8 %|
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Calories per serving: 428
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