Chicken can get boring, but that's why you spice it up with something like prosciutto and fresh sage! This dish was full of flavor and fairly simple to make for a week night meal. There's a lemon sauce that gets drizzled on top that really gives it a nice zing. Even though the recipe called for 3 pieces, I was able to get 4 out of it and there was still plenty of sauce with the measurements below. I just bought two normal chicken breasts and sliced them through the middle to make 4 breasts. This dish was even better for leftovers. I served this with wild rice so that it could soak up the lemony sauce (not pictured). Enjoy!
Ingredients:
- 3 boneless and skinless chicken breasts, pounded thin
- Sea salt and freshly cracked pepper, to taste
- 9 fresh sage leaves
- 6 slices of prosciutto
- 4 tsp olive oil (divided)
- 1/2cup chicken broth
- 1/4 cup fresh lemon juice
- 1/2 tsp cornstarch
- Fresh parsley, chopped (optional, for garnish)
- Lemon wedges (optional)
Place
the chicken breasts between two pieces of wax paper. Flatten the
chicken to 1/2 inch thick with a mallet, or you can buy thin sliced chicken breasts, or slice a thicker breast in half. Season both sides of the
flattened chicken then place three sage leaves on each breast. Wrap two
pieces of prosciutto on each chicken breast. Heat 3
teaspoons of olive a skillet over medium high heat. Once the pan and
oil are hot, add the chicken and cook for 3 minutes until golden brown;
flip the chicken over and cook for an additional 3-4 minutes or until
the chicken is done. Let the meat sit aside on a platter to rest. Combine
the chicken broth, lemon juice, and cornstarch together in a small bowl
and whisk until well combined. Place the skillet over medium high heat
then add the lemon juice mixture to the pan and bring to a boil. Cook
for 1-2 minutes or until slightly thickened, stirring constantly. Drizzle
the sauce over the chicken breast. Serve immediately.
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