Prosciutto Wrapped Chicken Breasts with Lemon and Sage: aasy eating at its best! This is one of those no nonsense recipes that is quick, requires little effort and turns out delicious. Tender chicken breasts are seasoned with salt and pepper, sprinkled with lemon zest and wrapped with fresh sage and salty prosciutto, then sautéed to golden brown perfection. Sounds easy doesn’t it? It is!
This is a dish that even kids will love. If your kids are more adventurous eaters, they won’t even notice the sage. Pickier eaters? Just skip it. Prosciutto itself always wins them over. In their world, I’m sure its right up there with bacon.
Salt cured – only with salt, for about 16 months, prosciutto di Parma is relatively lean, as only the posterior legs of the hog are used. A lot of care and vigilance goes into prosciutto as there are stringent regulations relating to the way the animals are raised and fed since it affects the quality of the end product. A fabulous end product it is — one of the world’s great gourmet foodstuffs. Enjoy!
Prosciutto Wrapped Chicken Breasts with Lemon and Sage
- 4 boneless skinless chicken breast halves (preferably organic)
- salt and freshly ground black pepper, to taste
- 8 fresh sage leaves (optional)
- zest of 1 organic lemon
- 12 slices prosciutto di Parma
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1/2 cup dry white wine (125 ml)
- 1/2 cup chicken broth (125 ml)
- 2 tablespoons freshly squeezed lemon juice
- flour, as a thickener
- chopped flat-leaf parsley, garnish
Using a mallet, flatten the chicken breasts to an even thickness. Season both sides with salt and pepper and top each breast half with 2 sage leaves. Sprinkle with lemon zest and wrap 2 slices of prosciutto around each breast half.
In a large skillet, heat the oil and garlic over medium heat. Add the chicken and cook for 5-6 minutes per side, until the prosciutto is crisp and the chicken is cooked through (this may take a little longer depending on the size of the chicken breast halves). Transfer the chicken to a large plate and cover with foil to keep warm.
Place the skillet back over medium-high heat, add the wine, chicken broth and lemon juice. Bring to a boil; cook and stir for 1 minute. For a thicker sauce, add a pinch of flour, little by little, whisking as you go along until sauce thickens to the desired consistency.
Transfer chicken to plates, spoon the sauce over the chicken and garnish with parsley. Serve with steamed or braised vegetables and enjoy!
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