Chicken Juliette
Ingredients
- • 600 g chicken breasts, boneless and skinless
- • 120 g prosciutto, thinly sliced
- • 100 g fontina cheese, sliced
- • 16 item fresh sage leaves
- • 60 g all-purpose flour
- • 45 ml olive oil
- • 30 g butter
- • 120 ml dry white wine
- • 60 ml chicken broth
- • 30 ml lemon juice
- • 1 sprinkle salt to taste
- • 1 sprinkle black pepper to taste
Instructions
- 1
Place chicken breasts between two sheets of plastic wrap and pound to about 6mm (1/4 inch) thickness using a meat mallet.
- 2
Season both sides of the chicken with salt and pepper.
- 3
Place 2 sage leaves on each chicken breast, then layer with prosciutto slices and fontina cheese.
- 4
Roll each chicken breast tightly and secure with toothpicks to create roulades.
- 5
Dredge each chicken roll lightly in flour, shaking off excess.
- 6
Heat olive oil and butter in a large skillet over medium-high heat.
- 7
Sear the chicken rolls on all sides until golden brown, about 6-8 minutes total.
- 8
Add white wine to the pan and let it reduce by half, about 2 minutes.
- 9
Add chicken broth, cover the pan, and reduce heat to medium-low. Simmer for 10-12 minutes until chicken is cooked through (internal temperature of 74°C/165°F).
- 10
Remove chicken rolls to a plate and tent with foil.
- 11
Add lemon juice to the pan sauce and simmer for 1 minute to combine.
- 12
Remove toothpicks from chicken, slice each roll into medallions, and arrange on plates.
- 13
Drizzle with the pan sauce and serve immediately.
Nutrition (per serving)
Nutrition data is approximate and derived from OpenFoodFacts.org. Values may vary based on ingredients, brands, and preparation methods. Not intended as dietary or medical advice.
Chef's Note
"This elegant Italian-inspired dish transforms simple chicken into something truly special with layers of prosciutto, melty fontina, and aromatic sage. Don't be intimidated by the steps—each one builds incredible flavor, and the wine-butter sauce brings it all together beautifully."
