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Prep Time: 10 Minutes Cook Time: 25 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I haven't made it yet, but wanted to post it before I threw away the page. Update (3/11/12) - I made this the other day for lunch, but scaled it back to 1/2 of the recipe but I made the full amount of sauce. I served it over some leftover cooked mini penne pasta. I did reduce the amount of sage, only adding one large leaf to my chicken and left it out of the sauce. This was the perfect amount of fresh sage for me, but you can add the amount you like with the recipe. The other change I made was to use sour cream in place of the creme fraiche, which resulted in a yummy creamy wine sauce over the noodles. Ingredients:
boneless skinless chicken breast half (about 1 1/2 lbs) |
freshly ground black pepper and kosher salt |
16 fresh sage leaves |
4 thin slices prosciutto |
1 tablespoon extra-virgin olive oil |
1 tablespoon unsalted butter |
5 ounces cremini mushrooms, sliced |
2 garlic cloves, smashed |
1/2 cup dry marsala wine (not the sweet) |
3 tablespoons water |
1/3 cup creme fraiche |
2 tablespoons flat leaf parsley, chopped (optional) |
Directions:
1. Preheat the oven to 375 degrees. Put the flour in a shallow dish. Lay the chicken breasts smooth side up on a piece of wax paper and season lightly with pepper. Lay 3 sage leaves across the top of each chicken breast and then wrap with a slice of prosciutto, tucking the ends of the prosciutto underneath.
2. Heat a large skillet over medium-high heat; add the oil and butter. Dredge the wrapped chicken in the flour, shaking off the excess. Place the chicken in the pan with the prosciutto seam side down and cook, turning once, until lightly browned on both sides, about 5 minutes in all. Transfer the chicken to a roasting pan and bake, uncovered, for 10 minutes.
3. Turn the heat under the skillet to high. Add the mushrooms and garlic and cook, stirring, until the mushrooms brown, about 4 minutes. Add the Marsala and the remaining 4 sage leaves and bring to a boil, scraping up any brown bits with a wooden spoon; cook until the liquid is almost gone. Add the water, pull the pan off the heat, and swirl in the creme fraiche. Season the sauce with salt and black pepper to taste. Pool the mushroom sauce on individual plates and arrange chicken pieces on top.
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