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Chicken Breasts With Prosciutto And Sage Recipe
by Global Cookbook

Chicken Breasts With Prosciutto And Sage
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  Servings: 2

Ingredients

  • 2 x chicken breast halves with skin and bones Salt to taste Freshly-grnd black pepper to taste
  • 2 Tbsp. extra virgin olive oil
  • 1/2 c. finely-minced onion
  • 1/4 c. finely-minced carrot
  • 1/4 c. finely-minced celery
  • 1/2 c. dry white wine
  • 1/4 c. slivered prosciutto - (packed) abt 1 1/2 ounce
  • 1 1/2 Tbsp. minced fresh sage (or possibly 1 1/2 tspns dry sage)

Directions

  1. Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add in chicken and saute/fry till brown, about 3 min per side. Transfer chicken to plate.
  2. Add in onion, carrot and celery to skillet; saute/fry till vegetables begin to brown, about 5 min. Return chicken and any accumulated juices to skillet; add in wine, prosciutto and sage. Bring to boil. Reduce heat to medium-low. Cover; simmer till chicken is cooked through, about 6 min per side. Serve chicken with sauce.
  3. This recipe yields 2 servings;
  4. can be doubled.
  5. Comments: This can also be prepared with duck breasts, that is how it is often made in Tuscany. Either way, the dish is good with rosemary-flavored mashed potatoes and sauteed artichoke hearts. To end, crumble macaroons over melon balls.