What can you do with a bottle of Sauvignon Blanc and some chicken breasts? Why not try this easy recipe, but be sure to enjoy some wine while making it 😉
4 boneless, skinless chicken breasts
Salt and pepper
4 tablespoons olive oil, divided
4 tablespoons butter, divided
120g thinly sliced prosciutto or ham
Fresh sage leaves
2 tablespoons flour
1 cup dry white wine or Merwida Sauvignon Blanc
Slice each chicken breast horizontally to create 2 pieces. Place each piece between 2 sheets of plastic wrap and pound until about 1/4-inch thick. Season the cutlets with salt and pepper.
Heat 2 tablespoons of oil and 1 tablespoon of butter in a large skillet over medium-high meat. Sauté half of the chicken, 2-3 minutes on one side, turn, and sauté 2-3 minutes on the other side. Transfer to a broiler-safe dish and repeat with remaining chicken. Place 1-2 slices of prosciutto on each of the chicken cutlets. Place 1-2 sage leaves on top of the prosciutto, then top with some of the fontina cheese. Place under a broiler to melt the cheese, 2-3 minutes.
Add the remaining 2 tablespoons of olive oil to the skillet over medium-high heat. Add the flour to the skillet, scraping up the pan drippings as you stir the flour. Allow the flour to cook for 1-2 minutes until it turns a light caramel brown. Add the wine and stir to blend with the flour. Stir in the remaining 3 tablespoons of butter; stir to combine into a smooth sauce. Pour the sauce onto a serving platter. Place the chicken cutlets on the sauce. Garnish with additional sage leaves, if desired.
Recipe found on MangiaBenePasta.com