Recipe by Claire #3
This is a recipe I learned during a Central Market wine and food pairing class taught by Andrea Immer, a master sommelier and gourmet cook. She made this dish to illustrate how well the flavors of sage, prosciutto and chicken pair with Chianti. This is an excellent, easy chicken dish. I use small chicken breast halves – 5-6 ounces each. If you have very large (8-12 oz) chicken breast halves, start with 2 and split them in half cross-wise to make 4. It’s very important to use the right size chicken breast here so the cooking time will be accurate.
Top Review by Elainia
I thought this was very good and very easy. I didn't have toothpicks, so I cut small slits in the chicken and weaved the procuitto through. easier said than done, lol. I added a little garlic at the last minute, since i thought the sauce needed a little something. But truly this was a really nice and very easy to make dish. If you dont have fresh sage you could use dry, but it wouldn't be 100% the same. Served with mashed potatoes and roasted squash with balsamic honey glaze. Thanks for the great recipe! I will be making this again!
- 4 boneless skinless chicken breast halves
- 20 sage leaves
- 4 slice prosciutto
- 14.79 ml olive oil
- 44.37 ml dry sherry
Directions See How It's Made
- Pound chicken to an even thickness (about 3/4 inch). Lay 5 sage leaves on top of each chicken breast halve. Wrap a slice of prosciutto around each sage-topped chicken breast and secure with toothpick.
- Heat oil in a large non-stick skillet over medium. Place chicken breasts in skillet, sage side down. Cover skillet and cook chicken for 10 minutes. Remove cover. Turn chicken over and cook uncovered for another 4-5 minutes. Add sherry and stir, scraping up any extra bits from bottom of pan.
- Plate chicken and spoon sauce over top,.