Chicken Breasts with Prosciutto amp Sage
From annacg 17 years ago
- 20 minutes to make
- Serves 6
I learned how to make this recipe in a Central Market Cooking Class. It’s simple, yet very elegant. I believe it's from Andrea Immer. Great with Chianti
Ingredients
- 6 boneless, skinless, chicken breast halves, pounded to an even thickness shopping list
- 24 leaves of fresh sage, stems removed shopping list
- 6 slices prosciutto shopping list
- 1 1/2 tablespoons olive oil shopping list
- 3 tablespoons dry oloroso sherry (or other sherry) shopping list
How to make it
- Rinse and pat dry the chicken breast halves.
- Place chicken breast halves smooth-side-up on a work surface. Place four sage leaves at an angle atop each half, spacing them evenly for a uniform striped look. Carefully center a prosciutto slice atop the breast and wrap the slice around, securing it with toothpicks.
- In a nonstick skillet, heat the olive oil to medium. Place the chicken breasts sage—side-down in the pan. Cover and cook ten minutes. Turn the chicken breasts and continue cooking, uncovered, until cooked through, about 5-7 minutes depending on the thickness of the breasts. Add the sherry and increase the heat to medium-high. Cook, scraping to loosen any browned bits, for one minute, until a light coating of the syrup pan drippings remains. Remove from heat and serve the chicken with the drippings.
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