Chicken Breasts with Prosciutto and Sage |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 2 |
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This can also be prepared with duck breasts, which is how it is often made in Tuscany. Either way, the dish is good with rosemary-flavored mashed potatoes and sautéed artichoke hearts. Ingredients:
2 chicken breast halves with skin and bones |
2 tablespoons olive oil |
1/2 cup finely chopped onion |
1/4 cup finely chopped carrot |
1/4 cup finely chopped celery |
1/2 cup dry white wine |
1/4 cup (packed) slivered prosciutto (about 1 1/2 ounces) |
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried |
Directions:
1. Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add onion, carrot and celery to skillet; sauté until vegetables begin to brown, about 5 minutes. Return chicken and any accumulated juices to skillet; add wine, prosciutto and sage. Bring to boil. Reduce heat to medium-low. Cover; simmer until chicken is cooked through, about 6 minutes per side. Serve chicken with sauce.
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