“Last year, I decided to grow basil, sage and thyme. The scent of sage is very enticing to me, so I included it in this recipe. The rest just happened.” - Lorraine Caland — Thunder Bay, Ontario
- 1 broiler/fryer chicken (3 pounds), cut up and skin removed
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 cup white wine or reduced-sodium chicken broth
- 4 thin slices prosciutto or deli ham, chopped
- 1 shallot, chopped
- 1 tablespoon fresh sage or 1 teaspoon dried sage leaves
- 1 garlic clove, minced
- Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil and butter.
- Add the remaining ingredients, stirring to loosen browned bits. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. Bring sauce to a boil; cook for 10-12 minutes or until liquid is reduced to 3/4 cup. Serve with chicken. Yield: 6 servings.
Originally published as Prosciutto Chicken in Wine Sauce in Healthy Cooking October/November 2009, p33
Full-Bodied White Wine
Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.
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