Chicken dishes come and go but Chicken with Prosciutto and Sage is eternal. The parcels of delicately wrapped chicken in prosciutto is a meal in its own right. Serve with steamed greens and Boiled Potatoes with Herbs and you have a dish worthy of any table. The sage introduces a delicate almost background flavour improving but not overpowering the chicken breasts. I also serve these with Braised Lettuce with Peas and Lemon or a bed of fluffy rice. It is strange collection of flavours that work so well. The broth from the lettuce keeps the rice moist and the chicken breast just blends into everything.
Chicken with Prosciutto and Sage
Ingredients
- 4 large chicken breast boned and skined
- 8 leaves sage
- 8 slices Prosciutto sliced paper thin
- 2 tbsp olive oil 30 ml
- 1/2 cup dry white wine or chicken broth, 125 ml
- 1/4 cup light cream 60 ml, or half and half
- salt to taste
- ground pepper to taste
Instructions
- Using a sharp knife, carefully cut the chicken breasts in half horizontally, sliding the knife blade between your hand and the cutting board.4 large chicken breast
- Place a sage leaf on each piece of chicken, and wrap with a slice of prosciutto, securing with a toothpick if necessary.8 leaves sage, 8 slices Prosciutto
- Heat the oil in a skillet over moderate heat and saute each piece of chicken for 2 to 3 minutes on each side.2 tbsp olive oil
- Add the vermouth/ white wine and cook covered for 3 minutes.1/2 cup dry white wine
- Remove the chicken from the skillet and add the cream, salt, and pepper.1/4 cup light cream, salt, ground pepper
- Bring the sauce to a boil and pour over the chicken.
Nutrition
What I particularly like about this dish is how little fuss it needs once the chicken has been prepared. The prosciutto brings a gentle saltiness to each bite, while the sage adds that familiar earthy note that works so naturally with poultry. Meanwhile, the quick cream sauce gathers all the flavours left in the pan and turns them into something far more luxurious than the short cooking time suggests.
I find it helps to choose chicken breasts that are reasonably even in thickness. Cutting them horizontally makes smaller pieces that cook quickly and also gives the prosciutto plenty of surface area to cling to. However, take care not to overcook the chicken, as the thin pieces can lose their tenderness surprisingly quickly. A moderate heat is usually best because it allows the prosciutto to colour without becoming too hard.
The pan sauce is where this simple meal really comes together. After the chicken has been removed, the wine or broth loosens the tasty browned bits from the base of the skillet. Stir them through the cream and you get a smooth sauce with a lovely savoury depth. If you prefer a slightly lighter finish, use chicken broth and reduce the cream a little. Alternatively, a splash of extra broth can loosen the sauce if it becomes thicker than you like.
For serving, I tend to keep the sides uncomplicated. Steamed green beans, broccoli or peas provide freshness and a little colour beside the chicken. Potatoes are another excellent choice because they happily soak up the creamy sauce. Rice works just as well, particularly when you want something that makes every spoonful count.
This is also a useful recipe when you need dinner on the table without spending the evening in the kitchen. Everything comes together in one skillet, which means there is very little washing up afterwards. I sometimes prepare the chicken earlier in the day and keep it covered in the refrigerator until cooking time. A green salad alongside it makes a pleasant contrast and keeps the meal feeling balanced. Finally, remember to remove any toothpicks before serving and spoon plenty of the warm sage-scented sauce over each portion.
Chicken with Prosciutto and Sage
Ingredients
- 4 large chicken breast boned and skined
- 8 leaves sage
- 8 slices Prosciutto sliced paper thin
- 2 tbsp olive oil 30 ml
- 1/2 cup dry white wine or chicken broth, 125 ml
- 1/4 cup light cream 60 ml, or half and half
- salt to taste
- ground pepper to taste
Instructions
- Using a sharp knife, carefully cut the chicken breasts in half horizontally, sliding the knife blade between your hand and the cutting board.4 large chicken breast
- Place a sage leaf on each piece of chicken, and wrap with a slice of prosciutto, securing with a toothpick if necessary.8 leaves sage, 8 slices Prosciutto
- Heat the oil in a skillet over moderate heat and saute each piece of chicken for 2 to 3 minutes on each side.2 tbsp olive oil
- Add the vermouth/ white wine and cook covered for 3 minutes.1/2 cup dry white wine
- Remove the chicken from the skillet and add the cream, salt, and pepper.1/4 cup light cream, salt, ground pepper
- Bring the sauce to a boil and pour over the chicken.