Last night’s entrée was a recipe I learned during a Central Market wine and food pairing class taught by Andrea Immer (Now Andrea Immer Robinson). This is a dish I make all the time.
Chicken Breasts with Prosciutto & Sage
4 boneless, skinless chicken breast halves
20 sage leaves
4 slices prosciutto
1 tablespoon olive oil
3 tablespoons dry sherry
Pound chicken breasts to an even thickness (about ¾ inch). Lay 5 sage leaves on top of each chicken breast. Wrap a slice of prosciutto around each sage-topped chicken breast and secure with toothpick.
Heat oil in a large non-stick skillet over medium. Place chicken breasts in skillet, sage side down. Cover skillet and cook chicken for 10 minutes. Remove cover. Turn chicken over and cook uncovered for another 4-5 minutes. Add sherry and stir, scraping up any extra bits from bottom of pan.
Plate chicken and spoon sauce over top,
Makes 4 Servings
Note: I use small chicken breast halves – 5-6 ounces each. If you only have giant chicken breasts, start with 2 and split them in half cross-wise to make 4. It’s very important to use the right size chicken breast here so the cooking time will be accurate.