This is a neat little recipe. Didn’t really notice that it was billed as “skinny”, but eh. The recipes in the original are a little vague, so I tried to spell things out as much as possible. Nice, hearty recipe, though.
Makes however many chicken breasts you use
- boneless skinless chicken breasts (either packaged, or however many you may want to get if you have a good meat counter)
- sea salt
- fresh ground pepper
- sage leaves (didn’t have any, used a liberal dash of ground sage per breast)
- slices of prosciutto (get as many as you have chicken breasts)
- 1 T olive oil
- .25 c white wine (I used Cupcake Winery’s Angel Food)
- .5 c chicken stock
- 4 T fresh squeezed lemon juice
- 1 T capers
- .5 T butter
Season your chicken with sea salt and fresh-ground pepper. If you have the sage leaves, take two leaves, and if you don’t, season both sides with ground sage. Wrap the prosciutto slice around the chicken breast, and secure with a toothpick, securing the sage leaves if using just under where the slice ends meet.
Heat your olive oil in a large skillet over medium high, and sear the wrapped chicken for six to ten minutes a side, until golden brown and the prosciutto is crispy. (Original recipe recommends shorter and lower temp, but that doesn’t get it done all the way through.) Remove to whatever you will be serving/storing the chicken in.
Deglaze the pan with your white wine, and then add your chicken stock, lemon juice, and capers, bringing to a simmer. Simmer until the sauce is reduced by half (about 6 to 8 mins), and then add in your .5 T of butter, and cook until melted and the sauce has thickened a bit, an additional 2 to 3 mins. If it’s not thickening enough, throw a dash of corn starch in.
Then, pour the sauce over the chicken, and nom!