Prosciutto & Sage Stuffed Chicken Breast

Updated at: Sat, 09 Nov 2024 18:25:40 GMT

Step 1

Skin, bone and split chicken breasts. Put 1 slice ham, 1 slice cheese or 1 Tbsp Parmesan cheese, and half sage leaf on each breast. Roll up chicken breasts and secure with wooden picks. Spread flour on aluminum foil. Dip chicken breasts in milk, then roll in flour to coat. Melt butter with oil in a large skillet. When butter foams, add chicken breasts. Cook over medium heat until golden on all sides. Add bouillon cubes and 1/2 cup wine to chicken. Season with salt and pepper. When wine is reduced by half, add remaining wine. Cover skillet and reduce heat. Simmer 15 - 20 minutes or until chicken is tender. Turn chicken several times during cooking. Add a little more wine if sauce looks dry. Place chicken on a warm platter. Increase heat and add cream. Deglaze skillet by stirring to dissolve meat juices attached to bottom of skillet. Taste and adjust sauce for seasoning, then spoon over chicken. Serve immediately.

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