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Prosciutto Chicken in Wine Sauce

 Prosciutto Chicken in Wine Sauce
“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
6 ServingsPrep: 25 min. Cook: 30 min.


  • 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.

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Prosciutto Chicken in Wine Sauce (continued)

Nutritional Facts: 3 ounces cooked chicken with 2 tablespoons sauce equals 231 calories, 11 g fat (4 g saturated fat), 87 mg cholesterol, 456 mg sodium, 2 g carbohydrate, trace fiber, 27 g protein. Diabetic Exchanges: 4 lean meat, 1 fat.
Wine: Full-Bodied White Wine: Enjoy this recipe with a full-bodied white wine such as Chardonnay or Viognier.