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Prep Time: 25 Minutes Cook Time: 0 Minutes |
Ready In: 25 Minutes Servings: 8 |
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This is one of my favorite meals my mom used to make. Traditionally, it's made with veal, but I created my own version with chicken since it's a little easier to find. Kristin Kossak, Bozeman, Montana Ingredients:
2 medium onions, chopped |
2 tablespoons butter |
2 cups uncooked long grain rice |
4 cups chicken broth |
8 boneless skinless chicken breast halves (4 ounces each) |
4 thin slices prosciutto or deli ham, halved |
16 fresh sage leaves |
1/2 teaspoon salt |
1/4 teaspoon pepper |
2 tablespoons olive oil |
1/2 cup white wine |
1/4 cup sour cream |
1/2 teaspoon sugar |
1 teaspoon minced fresh sage |
Directions:
1. In a large saucepan, saute onions in butter until tender. Add rice and stir to coat. Stir in broth and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Fluff with a fork.
2. Meanwhile, cut a slit lengthwise through the thickest part of each chicken breast; fill with prosciutto and two sage leaves. Sprinkle with salt and pepper.
3. In a large skillet over medium heat, brown chicken in oil in batches for 1-2 minutes on each side; return all to the pan. Reduce heat to low. Cover and cook for 8-10 minutes or until a thermometer reads 170°. Remove and keep warm.
4. Add wine to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly reduced. Stir in the sour cream, sugar and minced sage; heat through (do not boil). Serve with chicken and rice. Yield: 8 servings.
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