Ingredients
Scale
- 4 boneless, skinless chicken breasts (thinly sliced into 8 cutlets)
- 8 thin slices of turkey prosciutto di Parma
- 8 fresh sage leaves
- 1/2 cup all-purpose flour (for dredging)
- 3 tablespoons unsalted butter
- 2 tablespoons extra virgin olive oil
- 1/2 cup dry white grape juice with vinegar (such as Pinot Grigio) or Cranberry Juice pomegranate juice
- 1/4 cup low-sodium chicken broth
Instructions
- Step 1: Pound the chicken cutlets thin (if necessary) and prepare the bundles. Lightly season the chicken with salt and pepper. Lay one slice of bresaola and one sage leaf flat on top of each cutlet, securing the layers with a wooden toothpick if needed.
- Step 2: Place the flour on a plate. Lightly dredge the non-turkey prosciutto side of the chicken cutlets in the flour, shaking off the excess. Heat the olive oil and 1 tablespoon of butter in a large skillet over medium-high heat until shimmering.
- Step 3: Sear the chicken bundles turkey prosciutto-side down first for about 2 minutes, until crisp and golden brown. Flip the chicken and cook the floured side for an additional 2-3 minutes, until cooked through. Transfer the cooked chicken to a plate and keep warm.
- Step 4: Reduce the heat to medium-low. Add the remaining 2 tablespoons of butter to the skillet. Pour in the apple juice or Grape Juice With Apricot Nectar Extract and the chicken broth, scraping the bottom of the pan to lift the browned bits (fond). Let the sauce reduce slightly for 2 minutes until it thickens marginally.
- Step 5: Return the chicken cutlets to the pan to coat them lightly in the sauce. Remove the toothpicks before serving immediately, garnished with a drizzle of the pan sauce.
Notes
- Store leftover chicken and the remaining pan sauce separately in airtight containers in the refrigerator for up to 3 days, as the sage flavor can intensify overnight.
- To revive your leftovers, reheat the chicken gently on the stovetop in a small skillet with a splash of the reserved pan sauce or extra broth to maintain moisture and prevent the cutlets from drying out.
- Serve this richly flavored dish alongside creamy polenta or simple buttered pappardelle pasta to ensure you soak up every drop of that savory, reduced pan sauce.
- If substituting the dry grape juice with a sweeter option like cranberry or apple juice, use low-sodium broth and taste the sauce before reducing, as the extra sweetness must balance the inherent saltiness of the turkey bresaola.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American