This can also be prepared with duck breasts, which is how it is often made in
Tuscany. Either way, the dish is good with rosemary-flavored mashed potatoes and
sautéed artichoke hearts. To end, crumble macaroons over melon balls.
2 chicken breast halves with skin
2 tablespoons olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/2 cup dry white wine
1/4 cup (packed) slivered prosciutto (about 1 1/2 ounces)
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried
Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over
medium-high heat. Add chicken and sauté until brown, about 3 minutes per side.
Transfer chicken to plate. Add onion, carrot and celery to skillet; sauté until
vegetables begin to brown, about 5 minutes. Return chicken and any accumulated
juices to skillet; add wine, prosciutto and sage. Bring to boil. Reduce heat to
medium-low. Cover; simmer until chicken is cooked through, about 6 minutes per
side. Serve chicken with sauce.
Makes 2 servings; can be doubled.
Main Course Recipes