Chicken with prosciutto and sage

If you asked me to name my favorite cookbook, I’d be hard pressed to come up with just one. I have so many, and they all serve their purpose – how do you compare a bread baking book to a book about thai food? However, there is one book that gets used more than any other, and that’s the Everyday Food cookbook. I refer to it so often that the binding is broken and the pages are falling out. It’s just good, simple food that can be prepared in a reasonable amount of time. There are no specialty ingredients required, and most of the dishes are relatively healthy. I’ve made dozens of recipes from this book and they’ve all been great.

My latest success was chicken with sage and prosciutto. Chicken cutlets are topped with a sage leaf and wrapped in a slice of prosciutto. The cutlets are dredged in seasoned flour and sautéed until golden brown. The chicken is finished with a simple pan sauce of white wine, chicken stock, butter and sage. I went with the suggested side dish of spinach with golden raisins.

This was quite good, and on the table in less than 30 minutes. It doesn’t get much better than this when it comes to quick and easy weeknight cooking.