This chicken/prosciutto dish with a lemon sauce is always popular and comes together very quickly. Preparing the ingredients ahead of time makes it very easy.
- 4 boneless chicken breast halves
- 4 large slices of prosciutto (enough to cover the chicken)
- 8 sage leaves (optional)
- 1/2 C. flour plus 4 tsp. for sauce
- 2 T butter
- 2 T olive oil
- 1/4 C. dry white wine
- 1 C. chicken or vegetable stock
- 1/4 cup lemon juice (fresh if possible)
- about 1/2 tsp. salt and pepper to taste, plus more for chicken
- Place chicken between 2 sheets of plastic wrap and flatten using smooth side of a mallet until it’s about 1/3 inch thick. Cut each breast in half to make a piece about the size of the palm of your hand. Sprinkle with salt and pepper
- Place one sage leaf on each piece of chicken, then cover it with a slice of prosciutto (or put the prosciutto directly on the chicken if not using the sage)
- Put the flour in a low-sided bowl or plate and turn the chicken/prosciutto in it until the chicken is covered all on sides
- Squeeze the lemon juice and set aside
- Whisk 4 tsp. flour into white wine and set aside
- Heat a heavy skillet such as cast iron, over medium-high heat, and add butter and olive oil. When that starts to sizzle, add the chicken, prosciutto side down. Cook for 4 minutes, then turn and cook for another 3 minutes (just until cooked through). Remove chicken and keep warm.
- In the same skillet, over medium heat, add broth and lemon juice, deglazing the pan; stir and bring to a boil (turning up the heat if necessary). Add wine/flour mixture and whisk until the sauce thickens (this happens quickly). Add salt (about 1/2 tsp.) and pepper to taste.
- Plate with pasta, covered by 1 or 2 chicken pieces and spoon sauce on top.
- I usually serve this with a salad and some pasta (whole wheat rotini or spaghetti work well); there is enough lemon sauce to put on top of the pasta too.
- None of my kids like the sage so I always leave this off — but they turn crispy and add a nice burst of flavor if you like sage
- When I take the chicken out of the skillet, before making the sauce, I just let it sit on the stovetop without heat. You could put it in a warmed toaster oven or oven but I always worry about it over-cooking; so I just prep all the ingredients (plus salad and pasta) and make the sauce as quickly as possible
My source is Epicurious although I’ve doubled the lemon sauce since it’s always popular and is treated as a pasta sauce as well.
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