Ingredients:
- 4 boneless, skiness chicken breast halves
(about 1 1/2 pound total)
- Kosher salt and freshly ground black
pepper
- 3 tbsp. extra virgin olive oil
- 2 tbsp. butter
- 24 fresh sage leaves
- 4 very thin slices prosciutto, cut crosswise
into thin strips
- 1/3 cup dry white wine, such as Pinot
Grigio
- 1 cup homemade or low-salt chicken
broth
Instructions:
Heat olive oil and 1 tablespoon of the butter in
saute pan over medium high heat. Saute strips of
prodciutto until crisp. Set prosciutto aisde.
Season the chicken with salt and peper, and brown
in pan for about four minutes per side. Remove
chicken from pan and pour off fat. Set the pan over
high heat and add the wine, scraping up any browned
bits from the bottom of the pan with a wooden
spoon, until the wine is reduced by half. Add the
chicken broth and boil until it is reduced by half,
about three minutes.
Return the chicken to the pan, stir in the
remaining 1 tablespoon butter, and cook for one
minute to head through. Serve chicken on plates
with the sauce poured over and the sage and
prosciutto sprinkled on top.
Serves 4.
Adapted from Fine Cooking
magazine
Any Questions? Contact:
joyce@foothillwine.com |
