This dish is built around aroma rather than technique. Warm butter, sharp capers, fresh sage, and gently grilled carrots fill the kitchen with a scent that feels both familiar and special.
Difficulty
Moderate
Prep Time
20 minutes
Cook Time
20 minutes
Total Time
40 minutes
Servings
4 servings
Ingredients
Instructions
- Lay the chicken cutlets flat on a board.
- Place one sage leaf on each piece.
- Cover with prosciutto.
- Press gently so it sticks.
- Heat 2 tbsp of the olive oil in a wide pan.
- Place the chicken prosciutto-side down.
- Cook until lightly crisp.
- Turn and cook briefly on the other side.
- Season the chicken with ½ tsp of the salt and ½ tsp of the pepper.
- Remove the chicken from the pan and keep warm.
- Add all the butter to the same pan.
- Let it melt slowly.
- Add the capers and the chicken stock.
- Simmer gently until slightly reduced.
- Finish with the lemon juice.
- Season the sauce with ¼ tsp of the salt and a pinch of the remaining pepper.
- Taste and adjust if needed.
- Toss the carrots with the remaining 1 tbsp olive oil, ½ tsp salt, and ¼ tsp pepper.
- Grill over medium heat.
- Turn occasionally.
- Cook until tender and lightly charred.
- Serve the chicken with the caper sauce spooned over the top.
- Add the grilled carrots on the side.
Serving Ideas
- Serve with soft polenta or mashed potatoes.
- Add a green salad with lemon dressing.
- Finish with extra fresh sage if available.
Also worth trying: Quick Chicken with Sage and Crispy Ham, Grilled Camembert, Simply Served, Grilled Salmon and Zucchini Skewers
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