Wrapping anything in prosciutto and drizzling it with browned butter sauce is always a good call.
- 4 6-ounce chicken breast halves
- 4 1/2-ounce very thin slices prosciutto
- 1 tbsp olive oil
- 2 tbsp unsalted butter
- 12 small fresh sage leaves
- 2 tsp dry sherry
- Dash of kosher salt
- 1/8 tsp freshly ground black pepper
- Preheat oven to 425°F.
- Wrap each chicken breast half with 1 slice of prosciutto.
- Heat a large, heavy, ovenproof skillet over medium-high heat until very hot. Add oil to pan; swirl to coat. Add chicken to pan; cook 2 to 3 minutes or until prosciutto is lightly browned. Turn chicken; cook 30 seconds. Transfer skillet to oven; bake at 425°F for 5 minutes or until chicken is done.
- Melt butter in a small skillet over medium heat; cook 2 minutes or until butter begins to brown, swirling occasionally. Add sage leaves to pan, and remove pan from heat. Stir in sherry, salt, and pepper. Arrange chicken on serving plates; spoon sage and butter mixture over chicken. Serve immediately. Serves 4 (serving size: 1 chicken breast half and 1 tbsp sauce).
I chose to serve this with Braised Brussels Sprouts with Mustard and Thyme. The recipe follows.
- 1 tbsp unsalted butter
- 1 pound medium Brussels sprouts, trimmed and halved
- 2 large shallots, thinly sliced
- 1/4 tsp kosher salt
- 1/4 tsp freshly ground back pepper
- 6 tbsp unsalted chicken stock, divided
- 2 1/2 tsp Dijon mustard
- 1 tsp honey
- 1 1/2 tsp chopped fresh thyme
- Melt butter in a nonstick skillet over medium heat. Add Brussels sprouts to pan, cut side down; cook 2 minutes, without stirring. Add shallots to pan; toss to combine. Cook 2 minutes. Sprinkle with salt and pepper. Add 1/4 cup stock to pan; cover partially, and cook 3 minutes or until Brussels sprouts are crisp-tender. Combine remaining 2 tbsp stock, mustard, and honey in a bowl; stir into sprout mixture. Sprinkle with thyme. Cook 1 minute, stirring well. Serves 4 (serving size: 1/2 cup).