Chicken with Prosciutto
Elevate your dinner game with this elegant and flavor-packed Chicken with Prosciutto recipe, a harmonious blend of tender chicken, salty prosciutto, and a luxurious white wine and sage-infused pan sauce. Perfectly seasoned chicken breasts are wrapped in delicate layers of prosciutto, lightly dredged in flour, and pan-seared to golden perfection. The savory sauce, simmered with dry white wine, chicken broth, fresh sage, and a hint of lemon juice, adds a zesty depth that complements the dish beautifully. Ready in just 40 minutes, this restaurant-worthy dish is ideal for weeknight dinners or special occasions. Serve it with a side of garlic mashed potatoes or roasted vegetables to impress your family or guests. Classic Italian flavors meet a modern flair in this show-stopping chicken recipe!
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 8 slices prosciutto
- 0.5 cups all-purpose flour
- 2 tablespoons unsalted butter
- 2 tablespoons olive oil
- 0.5 cups dry white wine
- 0.5 cups chicken broth
- 4 leaves fresh sage
- 1 tablespoon lemon juice
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Place a chicken breast between two pieces of plastic wrap and gently pound with a meat mallet until it is about 1/2 inch thick. Repeat for all pieces.
Season the chicken breasts with salt and black pepper on both sides.
Wrap each chicken breast with 2 slices of prosciutto, overlapping slightly to cover the surface.
Lightly dredge the wrapped chicken breasts in all-purpose flour, shaking off any excess.
In a large skillet, heat 1 tablespoon of butter and 2 tablespoons of olive oil over medium heat until shimmering.
Add the chicken breasts to the skillet and cook for 3-4 minutes on each side until golden brown and cooked through. Remove chicken from the skillet and keep warm.
Reduce the heat to medium-low and add the dry white wine to deglaze the pan, scraping up any browned bits from the bottom of the skillet.
Add chicken broth and fresh sage leaves to the skillet. Simmer the mixture for 3-4 minutes to reduce slightly.
Stir in the remaining 1 tablespoon of butter and the lemon juice to create a smooth, glossy sauce.
Return the cooked chicken to the skillet and spoon the sauce over it. Cook for 1-2 minutes to warm everything through.
Serve the chicken warm, drizzled with the pan sauce. Optionally, garnish with additional fresh sage leaves.
Nutrition Facts
Calories |
2139 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 91.0 g | 117% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 700 mg | 233% | |
| Sodium | 4622 mg | 201% | |
| Total Carbohydrate | 52.2 g | 19% | |
| Dietary Fiber | 2.8 g | 10% | |
| Total Sugars | 1.9 g | ||
| Protein | 243.4 g | 487% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 124 mg | 10% | |
| Iron | 10.0 mg | 56% | |
| Potassium | 598 mg | 13% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
