Andrea Immer's Chicken Breast With Prosciutto & Sage |
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Prep Time: 10 Minutes Cook Time: 20 Minutes |
Ready In: 30 Minutes Servings: 1 |
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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. Ingredients:
4 boneless skinless chicken breast halves |
20 sage leaves |
4 slices prosciutto |
1 tablespoon olive oil |
3 tablespoons dry sherry |
Directions:
1. 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.
2. 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.
3. Plate chicken and spoon sauce over top,.
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