Big Daddy's     Cooking with Attitude

Thai Chile



Sage Rubbed Chicken with Prosciutto and Tomato

This is as easy-to-prepare as it is tasty.  I took an idea from a recipe in Cooking Light and used my own technique for preparing very tender and juicy sautéed chicken breasts to create this dish which also happens to be very healthy and diet friendly.

2 medium   boneless chicken breasts, split and skinned
2 tablespoons   dried rubbed sage
1 teaspoon   salt
1 teaspoon   black pepper
½ cup   flour
2 tablespoons   olive oil
2 tablespoons   unsalted butter
2 cups   diced tomato, drained
½ cup dry white wine
1 tablespoon   fresh lemon juice
4-6 thin   slices Prosciutto ham, cut into thin ¼" slices
to taste Parmesan, grated

Add the salt and pepper to the flour in a one gallon plastic bag ad shake to mix.  Rub well the chicken pieces with the sage.  Add leftover sage to flour.  Place each rubbed chicken piece into the flour baggie and shake to coat.  Shake excess flour off each piece and place on platter.  When all chicken pieces are rubbed and floured, remove to fridge for ½ hour.  This allows the flour to set up and be less likely to come off when sautéing.

Melt the butter and oil in a heavy skillet over medium heat.  Brown the chicken for 3 minutes on the first side until golden brown. Turn the chicken and brown the second side for 3 minutes. When the second side is browned add the wine, cover and slowly simmer for 10 minutes. Test chicken for doneness as the size of the breast may require an additional minute or two of simmering. Remove the chicken to serving platter.

Add tomato to pan and cook for 1-2 minutes.  Add lemon juice and Prosciutto and simmer an additional 1-2 minutes until heated through.  To serve place a chicken piece on a bed of rice or Polenta, spoon some sauce over and sprinkle on 1-2 tablespoons of Parmesan.


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