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Prosciutto-Wrapped Chicken

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  • Level: Easy
  • Total: 20 min
  • Prep: 10 min
  • Cook: 10 min
  • Yield: 4 servings
  • Nutrition Info
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1 clove garlic, minced

6 fresh sage leaves, roughly chopped

4 chicken cutlets (about 1 1/4 pounds)

Kosher salt and freshly ground pepper

8 to 12 thin slices prosciutto

3 tablespoons extra-virgin olive oil

Juice of 1 lemon

1 teaspoon dijon mustard

10 cups mixed baby lettuce (about 5 ounces)

1 cup cherry tomatoes, quartered

3/4 cup low-sodium chicken broth

1 tablespoon unsalted butter


  1. Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
  2. Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
  3. Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
  4. Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.