• Cooking Time:
  • Servings:
  • Preparation Time:



  • 6 boneless skinless chicken breasts, pounded to about 1/3" thickness
  • 1/2 Cup Flour
  • 1 tbsp rubbed sage
  • 1 tsp granulated onion
  • 1/4 tsp Salt
  • 1/2 tsp Pepper
  • 1/4 Cup Olive oil
  • 2 tbsp butter
  • 6 Slices Prosciutto
  • 6 Slices Provolone
  • 6 fresh Sage leaves, large
  • 1/2 Cup Shallots -- Finely Chopped
  • 3 Large Garlic Cloves -- Minced
  • 1/2 Cup Dry White Wine
  • 1 Cup Chicken Broth
  • 1 tsp thyme
  • 1 tsp rubbed sage
  • 1/2 Cup Cream


  • Combine flour, rubbed sage, gran. onion, s&p. Dredge chicken.
  • In a large skillet, heat olive oil with butter. Quickly brown chicken cutlets on both sides, placing onto a baking sheet as you remove them from the pan.
  • Add shallots and garlic to pan and saute until soft and translucent; add wine, broth and herbs.
  • Bring to a boil, reduce heat to med and simmer 10 minutes.
  • While sauce simmer, top each piece of chicken with one slice of proscuitto, then one sage leaf, then one slice of provolone.
  • Combine 2 tbsp of the flour from the chicken dredging and 1/4 cup water or chicken stock; whisk in to sauce. Remove from heat, then stir in cream.
  • Pour sauce over chicken. Bake in a 375
  • degree oven for 30 minutes.
  • While chicken is in oven, prepare papperdelle according to package directions. Drain, reserving 1/2 cup of pasta water. Add pasta to sauce skillet, add pasta water, juice of 1/2 lemon, 1/2 cup freshly grated parmesan or romano cheese, and toss. Make a "nest" of the pasta on each plate, top with a chicken breast and spoon some of the sauce over each one.

Categories: Main Dish 
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