This recipe is from Cooks Illustrated (America's Test Kitchen) and it's pretty good. The prosciuto is a nice touch but a bit on the expensive side. I've used bacon before and that works well enough.
Chicken Cutlets
4 boneless, skinless chicken breasts (about 1 1/2 pounds), rinsed and dried thoroughly
Table salt and ground black pepper
1/4 cup unbleached all-purpose flour
1 1/2 tablespoons unsalted butter
1 1/2 tablespoons vegetable oil
Sauce
2 medium cloves garlic , sliced thin
15 fresh sage leaves
2 tablespoons lemon juice
1 cup chicken stock or low-sodium canned chicken broth
3 tablespoons unsalted butter , softened
1 slice prosciutto (1/4-inch thick, about 1 1/2 ounces), diced fine
Table salt and ground black pepper
For the Chicken Cutlets:
1. Generously season both sides of each breast with salt and pepper and dredge one at a time in flour placed in a shallow dish; shake gently to remove excess flour and set aside. Heat butter and vegetable oil in 12-inch heavy-bottomed skillet over high heat, swirling to melt butter. When foam subsides and butter begins to color, place cutlets in skillet, skinned side up. Reduce heat to medium-high and sauté without moving until nicely browned, about 4 minutes. Turn cutlets over and cook on other side until meat feels firm when pressed and clotted juices begin to emerge around tenderloin, 3 to 4 minutes. Leaving fat in skillet, transfer cutlets to plate, cover loosely with foil, and keep warm in 200-degree oven while preparing the sauce.
For the Sauce:
2. Set skillet over medium heat. Add garlic and sage leaves; sauté until garlic is fragrant and sage crisps, 1 to 2 minutes. Add lemon juice and bring to boil, scraping up browned bits from bottom of skillet with wooden spoon. Add chicken stock, increase heat to medium-high and bring to boil, stirring occasionally, until reduced to 1/4 cup, about 8 minutes. Off heat, swirl in butter, and add prosciutto. Season to taste with salt and pepper. Spoon sauce over cutlets; serve immediately.
Jock
