Ingredients and Weight:
- 8 boneless, skinless chicken breasts (about 1.5 pounds)
- 8 thin slices prosciutto (about 4 ounces)
- 8 thin slices fresh sage leaves (about 1 ounce)
- 1/2 cup all-purpose flour
- 1 teaspoon salt, divided
- 1/2 teaspoon black pepper, divided
- 1/4 cup olive oil
- 1/4 cup dry white wine
- 1/4 cup chicken stock
- 2 tablespoons unsalted butter, cold and diced
- 1/4 cup grated Parmesan cheese
- Lemon wedges, for serving
Preparation Time:
20 minutes
Cooking Time:
25 minutes
Difficulty Level:
2 (Easy)
Preparation Method Steps:
- Season the chicken breasts with 1/2 teaspoon salt and 1/4 teaspoon pepper. Dredge in flour.
- Heat 2 tablespoons of olive oil in a large skillet over medium heat. Add the chicken breasts and cook for 5-7 minutes per side, or until golden brown and cooked through. Transfer to a plate.
- Add the remaining 2 tablespoons of olive oil to the skillet. Add the prosciutto and sage and cook for 2 minutes, or until the prosciutto is crispy.
- Add the white wine and chicken stock to the skillet and bring to a boil. Reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly.
- Return the chicken breasts to the skillet and cook for 2-3 minutes, or until warmed through. Stir in the butter and Parmesan cheese and cook until melted.
- Serve immediately, garnished with lemon wedges.
Nutritional Information:
(Per serving)
- Calories: 350
- Fat: 15 grams
- Protein: 30 grams
- Carbohydrates: 15 grams
Dish Characteristics:
- Tender and juicy chicken breasts
- Crispy prosciutto and sage
- Creamy and flavorful sauce
- Classic Italian flavors
User Comments:
- "This dish was absolutely delicious! The chicken was perfectly cooked and the sauce was rich and flavorful."
- "I've made this recipe several times and it never disappoints. It's a crowd-pleaser and always gets rave reviews."
- "The combination of the salty prosciutto and the sage was perfect. It gave the dish a really nice depth of flavor."
Special Precautions and Tips:
- Use skinless, boneless chicken breasts for the best results.
- If you don't have dry white wine, you can substitute chicken stock or water.
- To prevent the sauce from breaking, add the butter and Parmesan cheese off the heat and stir until melted.
