I decided to make this simple and fast recipe along side the kale spinach salad with bacon and egg in case we did not like the salad. Ha! Not an issue it was amazing, and while I was not sure the two would go together well, my family thought otherwise. This chicken would be delicious with a simple rice, quinoa or pasta and veggie just the same.
EIGHT ingredients and 20 or so MINUTES? Yep! That quick and easy and so tasty!
Chances are you have 6 of the 8 ingredients at home and you just need to pick up the sage leaves and prosciutto. The fresh sage can be found in the grocery section fresh herbs in the produce section or often as a plant at your local farmers market. I do not grow my own, but kudos to you if you do!
As for the prosciutto, it can be pricey and is often sold as a 3-4 ounce package. Honestly, I knew I needed 4 thin slices for 4 chicken pieces and I ordered just that at the deli counter. Less than $1.50 later, I had just the amount I needed, so pick it up that way if you can. It was just about 1.5 ounces:)
This recipe uses butter. If you are super opposed to it, extra olive oil can do the trick…
2 Large chicken breasts (8 ounces or so, or use 4 small 5 ounces or so)
1/2 tsp ground pepper
4 thin slices of prosciutto
4-6 fresh sage leaves
3 tsp whole wheat flour (all purpose will work:)
1 1/2 TBSP butter
1 1/2 TBSP extra-virgin olive oil
1 1/2 cup dry Marsala
1. Put the chicken breasts between pieces or plastic wrap or wax paper and use a rolling pin or the flat side of a meat mallet to hammer them to about 1/3 inch. If you prefer a very thin version, you can go to 1/4 and reduce your cook time a bit. Do not hammer them too hard or they will break!
2. You now have a nice big couple of pieces you may cut to form 4 pieces total.
3. Season with pepper and wrap a prosciutto around each piece. Tuck a sage (or two small) leave into each.
4. Lightly dust each piece on both sides with the flour, I used a pinch for each side.
5. Heat your butter and oil over medium heat. Cook the chicken first on one side for about 3 minutes, then flip it and cook it for 3 more minutes. You goal is NO PINK. If you poke a knife into it, the juice should be clear with no pink. If it is not, flip the chicken again and cook for one minute per side until it is done. My total cook time was 4 minutes per side (one extra “round”), but I kept my chicken thicker at around 1/3 inch.
6. When the chicken is done, transfer it to a warm plate and cover it. Add marsala to the pan you were using and cook it over high heat until it is thickened some and reduced to about half. This was about 4 minutes for me.
7. Serve with the sauce over the chicken–about 2 TBSP per piece.
Serves 4. Based on portion sizes and added ingredients I can estimate that each serving will contain 350 calories, 12 grams of fat, 12 carbs and 25 grams of protein. You can find other nutritional information by adding each ingredient and portion for the whole recipe into an online calculator or fantastic app like my fitness pal.