Chicken Breasts With Prosciutto And Sage Recipe - Cooking Index
Chicken Breasts With Prosciutto And Sage Recipe - Cooking Index
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 sauteed artichoke hearts. To end, crumble macaroons over melon balls.
Type: Chicken, Poultry| 2 | Chicken breast halves with skin and bones | |
| Salt - to taste | ||
| Freshly-ground black pepper - to taste | ||
| 2 tablespoons | 30ml | Olive oil |
| 1/2 cup | 31g / 1.1oz | Finely-chopped onion |
| 1/4 cup | 27g / 1oz | Finely-chopped carrot |
| 1/4 cup | 27g / 1oz | Finely-chopped celery |
| 1/2 cup | 118ml | Dry white wine |
| 1/4 cup | 59ml | Slivered prosciutto - (packed) - abt 1 1/2 oz |
| 1 1/2 tablespoons | 22ml | Chopped fresh sage |
| = (or 1 1/2 tspns dried sage) |
Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and saute until brown, about 3 minutes per side. Transfer chicken to plate.
Add onion, carrot and celery to skillet; saute 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.
This recipe yields 2 servings; can be doubled.
Source:
Bon Appetit, May 2000
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