- 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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