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Chicken Breasts With Prosciutto And Sage

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
Courses: Main Course
Serves: 2 people

Recipe Ingredients

2   Chicken breast halves with skin and bones
  Salt - to taste
  Freshly-ground black pepper - to taste
2 tablespoons 30mlOlive oil
1/2 cup 31g / 1.1ozFinely-chopped onion
1/4 cup 27g / 1ozFinely-chopped carrot
1/4 cup 27g / 1ozFinely-chopped celery
1/2 cup 118mlDry white wine
1/4 cup 59mlSlivered prosciutto - (packed) - abt 1 1/2 oz
1 1/2 tablespoons 22mlChopped fresh sage
  = (or 1 1/2 tspns dried sage)

Recipe Instructions

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.

Bon Appetit, May 2000


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