Sage and Prosciutto Chicken

When it is cold outside, I love cooking with the oven, it makes the house nice and warm, and having really rich smells in the house makes everything seem cozy.  This recipe is based on the idea of Saltimbocca, an Italian veal dish with sage and prosciutto. I don’t eat veal, but I thought the flavours would go really nicely with chicken.

Deglazing the pan for the Sage and Prosciutto Sauce
Deglazing the pan for the Sage and Prosciutto Sauce

Remember to first rub the chicken in oil and salt and sage. A lot of flavour will come from the sauce, but having the chicken prepared helps keep it moist and flavourful.

Served on an Arugula salad
Served on an Arugula salad

Sage and Prosciutto Chicken, Serves 4

  • 4 chicken breasts
  • 6 slices of prosciutto, chopped
  • 2 gloves garlic, minced
  • 2 tbsp sage (with some extra to prepare the chicken)
  • 1 cup chicken broth
  • 1/2 cup white wine, ideally a sweeter wine
  • 50 g (4 tbsp) unsalted butter cut into small chunks
  • oil to prepare chicken

Preheat the oven to 200 C (400 F)

Prepare the chicken by patting it dry and rubbing in sage and oil.

Put the chicken in a glass or ceramic baking dish so small enough that the chicken is crowded, but not overlapping.

Place chicken in the oven while preparing the sauce (the chicken should cook for 15 minutes)

In a large frying pan on medium, cook the garlic and chopped prosciutto until prosciutto is crisp.

Add the wine and deglaze (scrape up all the fat that has seared to the bottom of the pan)

Keep on a simmer until it has reduced to 1/2 its original amount (about 7 minutes)

Add sage and broth, simmer for another 5 minutes

Take off the hob and stir in butter chunks all at once. Mix until the butter has melted.

Take chicken out of the oven (should have been in for around 15 minutes) Pour sauce over the chicken.

cook for another 15-20 minutes

Enjoy with some crisp vegetables or a nice salad.

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