Chicken with Le Gruyère, Sage and Easy Pan Sauce

Chicken with Le Gruyère, Sage and Easy Pan Sauce

Serves 4
Rolling thin chicken cutlets around a filling of Le Gruyère works beautifully: the outside of the rolls brown deliciously, while the inside stays moist and juicy and gets superb flavor and creaminess from the cheese.
  • 2 large boneless, skinless chicken breast halves (each about 9 ounces), each sliced horizontally in half to make thin cutlets
  • 1/4 teaspoon fine sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 pound Le Gruyère cheese, thinly sliced
  • 16 fresh sage leaves
  • 2 teaspoons extra-virgin olive oil
  • 1 shallot, thinly sliced
  • 1/2 cup dry white wine
You must be signed in to use shopping lists. Sign in or create account
One at a time, place chicken cutlets between layers of wax paper and pound gently with a rolling pin until each is about 1/4 of an inch thin. Season slices on both sides with salt and pepper. Cover each with slices of Le Gruyère and sage leaves. Roll them up and seal closed with toothpicks.

Heat oil in a large skillet over medium heat. Add chicken and cook, turning frequently, until chicken is cooked through and cheese is melted, about 15 minutes. (Don't worry if some of the cheese leaks out.) Transfer chicken to a plate, remove and discard all toothpicks, cover and keep warm.

Return skillet to medium heat and add shallot. Cook, scraping up browned bits from the bottom of pan, about 2 minutes. Add wine and cook until most liquid has evaporated, about 3 minutes. Pour sauce over chicken and serve.
Nutritional Info: 
Per Serving: 310 calories (120 from fat), 13g total fat, 6g saturated fat, 105mg cholesterol, 330mg sodium, 3g carbohydrates, 38g protein.
Special Diets: 

Note: We've provided special diet and nutritional information for educational purposes. But remember — we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.

Recipe Discussion