Prosciutto and Sage-Wrapped Chicken

Prosciutto and Sage-Wrapped Chicken

Wrapping anything in prosciutto and drizzling it with browned butter sauce is always a good call.

Ingredients:

  • 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

Directions:

  1. Preheat oven to 425°F.
  2. Wrap each chicken breast half with 1 slice of prosciutto.
  3. 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.
  4. 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.

Ingredients:

  • 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

Directions:

  1. 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).
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