We had the opportunity to travel on a family vacation to France back in 2009.…
It seems the standby meat today is the skinless boneless chicken breast. It is easy to overcook and end up with a dry chewy piece of chicken. Many people get tired of the same old chicken recipe. Here is a great, quick recipe that adds some fantastic flavors with the chicken.
For the full recipe, click here. It is featured on the Connection Magazine page of the Cooking with C.C. Website. This is a recipe that families can easily cook on a week day night and enjoy a great meal together.
To start, rinse and dry the chicken pieces. Next lay out sage leaves across the smooth side of the chicken breast. Cover and wrap with a piece of Prosciutto.
In the recipe, I say to use a non-stick skillet, but I actually prefer to use a skillet that is not non-stick so I can get the small bits that stick to the pan to really flavor a sauce. These little bits are known as fond and is great when making a sauce.
Heat the oil in the pan and place the breasts into the pan sage side down. Cook until the Prosciutto and sage leaves are nice a crisp and then turn over (usually about 10 minutes). Once you turn them, continue cooking until they are cooked through (usually another 5-7 minutes).
When they are done, remove to a platter and make the pan sauce. Deglaze the pan with dry sherry (You can substitute chicken stock if you prefer. Cook the sauce for about 1 minute until it is almost syrupy. Pour the sauce over the chicken pieces and serve hot.
Now, gather at the table and enjoy a fantastic meal with the family!