The resident chicken hater

My husband, for some reason, doesn't like chicken. I think it might have something to do with getting food poisoning from a chicken dish (not made by me, of course). Getting him to be ok with making chicken dishes has taken some time over the past six years but recently, I made one that he exclaimed "THIS IS THE BEST CHICKEN DISH EVER." I whole heartedly give Martha Stewart props for this tasty chicken dish which is super easy to make. It also includes items from my CSA as well.

Ingredients

Serves 4

1/4 cup all-purpose flour

Coarse salt and ground pepper

4 fresh whole sage leaves, plus 4 minced leaves

4 (6 to 8 ounces each) chicken cutlets

4 slices (3 ounces) thinly sliced prosciutto

4 teaspoons olive oil

3/4 cup dry white wine

1/3 cup reduced-sodium canned chicken broth

1 tablespoon cold butter

Directions

In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.

In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.

Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

Chicken with Prosciutto and Sage

Ingredients Serves 4

1/4 cup all-purpose flour

Coarse salt and ground pepper

4 fresh whole sage leaves, plus 4 minced leaves

4 (6 to 8 ounces each) chicken cutlets

4 slices (3 ounces) thinly sliced prosciutto

4 teaspoons olive oil

3/4 cup dry white wine

1/3 cup reduced-sodium canned chicken broth

1 tablespoon cold butter

Directions

In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.

Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.

In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.

Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.