Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Cooking Instructions
- 1
Prepare the Chicken
Pound the chicken breasts to an even thickness of about 1/2 inch. Season both sides with salt and black pepper.
- 2
Wrap with Prosciutto and Sage
Place 2 slices of prosciutto and 3 sage leaves on one side of each chicken breast. Fold the chicken over to enclose the filling, securing with toothpicks if necessary.
- 3
Dredge in Flour
Dredge each stuffed chicken breast in all-purpose flour, shaking off the excess.
- 4
Brown the Butter
In a large skillet, melt the butter over medium heat. Continue cooking until the butter turns golden brown and has a nutty aroma. Be careful not to burn it.
- 5
Cook the Chicken
Add olive oil to the skillet with the brown butter. Once hot, add the chicken breasts and cook for about 4-5 minutes on each side until golden brown and cooked through.
- 6