- 3 tablespoons olive oil
- 12 large sage leaves
- Salt and freshly ground black pepper
- Two 6-ounce boneless, skinless chicken-breast halves
- 1/2 teaspoon Emeril's Original Essence
- 4 thin slices (about 2 ounces) prosciutto
- 1/4 cup all-purpose flour
- 1/2 cup chicken stock or canned low-sodium chicken broth
- 1/2 cup white wine
- 3 tablespoons butter, cut into small pieces
- Grated parmesan, for serving
- Chard with Parmesan
Preheat oven to 400 degrees. Line a baking sheet with parchment paper. Place a slotted spoon and a paper towel-lined plate near the stove.
Heat 1 tablespoon olive oil in an 8-inch saute pan over medium-high heat. Fry 4 sage leaves, in batches if necessary, for about 10 seconds, then quickly remove from pan with slotted spoon and transfer to the lined plate to drain. Sprinkle leaves with a little salt and set aside. (The leaves will be nicely green and crisp when they have cooled. This can be done a day in advance; keep the fried sage leaves in a closed container at room temperature.)
Place chicken breasts on a sheet of plastic wrap, side by side with about 2 inches of space in between. Lay another sheet of plastic wrap on top. Using the flat side of a mallet, pound chicken into evenly thick (1/4-inch) cutlets.
Season cutlets on both sides with Essence. Lay two sage leaves down middle of each cutlet and roll each into a tight cylinder. Wrap 2 slices of prosciutto around each.
Place flour in a small shallow bowl and lightly dredge chicken rolls in flour. Set aside.
Heat remaining 2 tablespoons olive oil in a 10-inch saute pan over medium-high heat. Add chicken roulades, seam side down, to pan and brown for 2 minutes. Turn them over and continue to brown on all sides, 2 to 3 minutes. Transfer rolls to prepared baking sheet (reserve the saute pan), place in oven, and bake for 8 minutes or until internal temperature registers 165 degrees on an instant-read thermometer.
While chicken is baking, make the sauce: Add chicken broth and white wine to hot saute pan over medium-high heat. Cook, scraping up any browned bits from the pan, about 7 minutes or until liquid is reduced to 1/3 cup. Whisk in butter one piece at a time, removing pan from heat as needed (this will help prevent sauce from breaking), until butter is fully incorporated. Turn off heat and season to taste with salt and pepper.
Divide Chard with Parmesan evenly among 4 serving plates. Slice chicken roulades crosswise and drape slices over Chard. Spoon sauce over chicken and top each with a fried sage leaf and grated Parmesan. Serve immediately.
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