Chicken with Prosciutto and Sage
Indulge in the elegant flavors of Chicken with Prosciutto and Sage, a quick yet sophisticated dish perfect for weeknights or special occasions. This Italian-inspired recipe features tender chicken breasts wrapped in savory prosciutto and fragrant fresh sage, lightly pan-seared until golden and crisp. Bathed in a luscious sauce made with dry white wine, chicken stock, and a bright touch of fresh lemon juice, this meal delivers a delightful balance of richness and zest. With only 35 minutes from start to finish, this dish is both easy to prepare and impressive to serve. Pair it with roasted vegetables or a crisp green salad for a restaurant-quality dinner that will wow your taste buds! Keywords: chicken with prosciutto, sage chicken recipe, Italian chicken dish, quick dinner idea, prosciutto-wrapped chicken.
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Recipe Information
Ingredients
- 4 pieces Chicken breasts, boneless and skinless
- 4 pieces Prosciutto slices
- 8 leaves Fresh sage leaves
- 2 tablespoons Olive oil
- 2 tablespoons Unsalted butter
- 1 cup All-purpose flour
- 0.5 teaspoons Salt
- 0.5 teaspoons Black pepper, freshly ground
- 0.5 cups Dry white wine
- 0.5 cups Chicken stock
- 0.5 pieces Lemon, juiced
Instructions
Place each chicken breast between two sheets of plastic wrap and gently pound them to an even thickness of about 1/2 inch using a meat mallet or rolling pin.
Season both sides of the chicken breasts with salt and freshly ground black pepper.
Place 2 fresh sage leaves on top of each chicken breast and wrap each piece in a slice of prosciutto, pressing gently to secure.
Spread the flour on a plate and lightly dredge the chicken breasts in the flour, shaking off any excess.
Heat olive oil and 1 tablespoon of butter in a large skillet over medium heat.
Add the chicken breasts to the skillet, seam side down, and cook for 3-4 minutes per side, or until the prosciutto is crisp and the chicken is golden brown and cooked through. Remove the chicken from the skillet and set aside on a plate.
In the same skillet, add the white wine and scrape up any browned bits from the bottom of the pan. Let the wine simmer for 2 minutes to reduce slightly.
Add the chicken stock and lemon juice, then stir to combine. Cook for another 2 minutes to allow the sauce to thicken slightly.
Whisk in the remaining 1 tablespoon of butter to finish the sauce, then return the chicken to the skillet. Spoon the sauce over the chicken and cook for 1 minute to reheat.
Serve immediately, drizzling the sauce over the chicken. Pair with roasted vegetables or a simple salad for a complete meal.
Nutrition Facts
Calories |
619 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 24.5 g | 31% | |
| Saturated Fat | 8.5 g | 43% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 186 mg | 62% | |
| Sodium | 959 mg | 42% | |
| Total Carbohydrate | 25.5 g | 9% | |
| Dietary Fiber | 1.0 g | 4% | |
| Total Sugars | 0.7 g | ||
| Protein | 66.1 g | 132% | |
| Vitamin D | 0.1 mcg | 1% | |
| Calcium | 35 mg | 3% | |
| Iron | 3.3 mg | 18% | |
| Potassium | 628 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.
