Ingredients:
- 8 (6-ounce) chicken cutlets
- 1 teaspoon of salt
- A portion of a teaspoon of dark pepper
- 16 huge new sage leaves
- 16 slim cuts prosciutto
- 3 tablespoons olive oil
- 1 cup dry white wine
- 1 cup low-sodium chicken stock
- ½ stick spread
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Cooking Tips:
Step 1:
On the off chance that the cutlets are thick, put them on 2 sheets of waxed paper and pound to 1/2-inch thickness with the level side of a meat hammer or in the lower part of a little, weighty skillet. Sprinkle with salt and pepper. Top every cutlet with 2 huge (or 5 little) sage leaves, then wrap 2 cuts of prosciutto across around every cutlet, keeping the sage set up.
Step 2:
Heat 1 1/2 tablespoons oil in a huge container over medium intensity. Add 4 cutlets and cook until as of now not pink in focus and squeezes run clear, around 2 minutes for each side. Move to a plate; Tent with foil to keep warm. Rehash with staying 1 1/2 tablespoons oil and staying 4 cutlets.
Step 3:
Add wine to skillet and stew, scraping up any carmelized bits, 1 moment. Add stock and stew until somewhat diminished, 4 to 5 minutes. Eliminate from heat; Add the margarine and mix until the spread is dissolved and the sauce is velvety. Top every cutlet with 2 tablespoons of the sauce and serve.
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