Chicken with Le Gruyère, Sage and Easy Pan Sauce
- 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 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
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.
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