Sautéing the chicken in a mixture of butter and olive oil adds buttery flavor and lets you cook at a higher temperature for browning.
Makes: 4 servings Total time: 45 minutes
|8||8oz. dry spinach tagliatelle|
|4||4boneless, skinless chicken breasts (5–6 oz. each)|
|2||2pkgs. thin prosciutto slices (4 oz. each)|
|1||1pkg. fresh sage leaves (.75 oz.)|
|2||2Tbsp. olive oil|
|4||4Tbsp. unsalted butter, divided|
|1⁄3||1/3cup chopped shallots|
|1⁄2||1/2cup dry white wine|
|1||1cup julienned roasted red peppers|
|1⁄2||1/2cup low-sodium chicken broth|
|1||1Tbsp. fresh lemon juice|
|1||1Tbsp. minced fresh sage|
|Salt and black pepper to taste|
Preheat oven to 400°. Line a baking sheet with a rack.
Cook tagliatelle in a large pot of boiling salted water according to package directions; drain.
Cut breasts in half horizontally. Pound each half with flat side of a meat mallet to even thickness.
Lay a slice of prosciutto on cutting board, top with a pounded cutlet, a second slice of prosciutto, and enough sage leaves to cover. Repeat layering with second cutlet. Starting at tapered end, roll up cutlets and secure with toothpicks.
Heat oil and 1 Tbsp. butter in a large sauté pan over medium-high until butter melts. Add chicken and cook, turning to brown all sides, 6–8 minutes total. Transfer chicken to prepared baking sheet and bake, 8–10 minutes to finish cooking. Let chicken rest 5 minutes before slicing each rolled cutlet in half.
Sauté shallots in same pan over medium-high until softened, 3 minutes; add wine and simmer until reduced by half, 3–4 minutes. Stir in roasted peppers, broth, lemon juice, and capers to heat through, about 2 minutes.
Off heat, stir in remaining 3 Tbsp. butter until it melts and sauce thickens. Add minced sage; season sauce with salt and black pepper.
Toss tagliatelle with sauce; serve with chicken.
Per serving: 704 cal; 29g total fat (11g sat); 154mg chol; 1792mg sodium; 51g carb; 2g fiber; 54g protein
Halve chicken breasts horizontally, pound each into a thin cutlet, and wrap with sage and prosciutto.
To get the woodsy flavor of sage in every bite of chicken, layer each cutlet with enough leaves to cover.