Best 10 Chicken With Prosciutto And Sage Recipes

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Chicken with prosciutto and sage is a classic dish that is both elegant and easy to make. The combination of salty prosciutto, savory sage, and tender chicken creates a flavorful and satisfying meal. This dish can be served as a main course or as part of a larger meal, and it is sure to impress your guests. There are many different ways to prepare chicken with prosciutto and sage, so you can find a recipe that fits your taste and skill level. Whether you prefer a simple pan-fried chicken breast or a more elaborate casserole, you are sure to find a recipe that you will love.

Check out the recipes below so you can choose the best recipe for yourself!

SAGE & PROSCIUTTO CHICKEN SALTIMBOCCA



Sage & Prosciutto Chicken Saltimbocca image

The Italian word "saltimbocca" means to "jump" into one's mouth. This wonderful dish fulfills the promise with prosciutto and fresh sage leaves. -Trisha Kruse, Eagle, Idaho

Provided by Taste of Home

Categories     Dinner

Time 25m

Yield 4 servings.

Number Of Ingredients 12

1/2 cup plus 2 teaspoons all-purpose flour, divided
4 boneless skinless chicken breast halves (6 ounces each)
1/2 teaspoon salt
1/4 teaspoon pepper
8 fresh sage leaves
8 thin slices prosciutto or deli ham
2 tablespoons olive oil
1 tablespoon butter
1/2 cup chicken broth
2 tablespoons lemon juice
2 tablespoons white wine or additional chicken broth
Lemon slices and fresh sage, optional

Steps:

  • Place 1/2 cup flour in a shallow bowl; set aside. Flatten chicken breasts to 1/4-in. thickness. Sprinkle both sides with salt and pepper; top each breast half with 2 sage leaves and 2 slices prosciutto, pressing to adhere. Dip chicken sides only in flour to coat., In a large skillet, heat oil and butter over medium heat; cook chicken for 3-4 minutes on each side or until lightly browned and chicken is no longer pink. Remove and keep warm., In a small bowl, whisk the chicken broth, lemon juice, wine and remaining flour; add to the skillet, stirring to loosen browned bits from pan. Bring to a boil; cook and stir for 1 minute or until thickened. Spoon over chicken. Top chicken with lemon and sage if desired.

Nutrition Facts : Calories 355 calories, Fat 17 g fat (5 g saturated fat), Cholesterol 128 mg cholesterol, Sodium 1070 mg sodium, Carbohydrate 5 g carbohydrate (0 sugars, Fiber 0 fiber), Protein 43 g protein.

CHICKEN WITH PROSCIUTTO AND SAGE



Chicken With Prosciutto and Sage image

Versatility is what you get with this dish, which borrows its flavors from the Italian staple saltimbocca, a combination of veal, prosciutto and sage. Here, the dark meat of chicken takes the place of veal, and instead of meat slices topped with the ham and herbs, there are plump bundles with the sage inside. Boneless chicken thighs make for easier slicing. Leaving the skin on to brown, provides more flavor, especially with some of the sage tucked underneath. Fingerling potatoes simmer as the chicken braises, and fresh peas contribute a touch of spring for a one-pot meal, not instant but hardly demanding. A final, judicious splash of balsamic vinegar intensifies the sauce.

Provided by Florence Fabricant

Categories     dinner, poultry, main course

Time 1h15m

Yield 6 servings

Number Of Ingredients 12

1 tablespoon unsalted butter
6 large boneless, skin-on chicken thighs (about 6 ounces each)
1/2 cup finely chopped fennel bulb (about 1/4 bulb)
1/2 cup finely chopped red onion (about 1/2 onion)
Salt and ground black pepper
1/2 teaspoon ground sage
18 medium-size fingerling potatoes (about 1 pound)
1 1/2 cups chicken stock
18 fresh sage leaves (from a small bunch), plus a few sprigs for garnish
12 thin slices prosciutto (about 5 ounces)
2/3 cup shelled peas
1 teaspoon good-quality balsamic vinegar

Steps:

  • Melt butter in a large sauté pan over medium-high heat. Add chicken thighs, skin side down, and sear until skin is nicely browned, about 5 to 7 minutes. Remove chicken to a platter, skin side up. Reduce heat to low, add fennel and onion to sauté pan, season with salt and pepper, stir in ground sage and cook until translucent, about 5 minutes. Add potatoes, stir, add stock, bring to a simmer, cover and cook until potatoes are just about tender when pierced with a paring knife, 15 minutes.
  • While potatoes are cooking, tuck a sage leaf under the skin of each thigh. Turn thighs over and season the flesh side of each with salt and pepper, and place 2 sage leaves on each. Roll each thigh into a bundle, skin side out, and wrap in prosciutto, using 2 overlapping slices for each to fully enclose the chicken. Tuck wrapped chicken, seam side down, in among the potatoes in the sauté pan. Add the peas. Cover and cook for 20 minutes, basting chicken with pan juices halfway through.
  • Remove chicken to a warm platter and surround with potatoes. Stir vinegar into the pan sauce, add salt and pepper if needed, and pour, including the peas, over and around the chicken and potatoes. Garnish platter with sage and serve.

Nutrition Facts : @context http, Calories 430, UnsaturatedFat 15 grams, Carbohydrate 21 grams, Fat 25 grams, Fiber 3 grams, Protein 31 grams, SaturatedFat 8 grams, Sodium 860 milligrams, Sugar 3 grams, TransFat 0 grams

CHICKEN WITH PROSCIUTTO AND SAGE



Chicken with Prosciutto and Sage image

This recipe is inspired by saltimbocca, a classic Roman dish. In this variation we've replaced the traditional veal cutlets with chicken breast cutlets.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 30m

Number Of Ingredients 9

1/4 cup all-purpose flour
Coarse salt and ground pepper
4 fresh whole sage leaves, plus 4 minced leaves
4 (6 to 8 ounces each) chicken cutlets
4 slices (3 ounces) thinly sliced prosciutto
4 teaspoons olive oil
3/4 cup dry white wine
1/3 cup reduced-sodium canned chicken broth
1 tablespoon cold butter

Steps:

  • In a shallow bowl, stir together flour, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Set aside.
  • Lay 1 sage leaf lengthwise on each cutlet, then wrap a prosciutto slice around middle of each cutlet, encasing sage. Flatten with the palm of your hand to help prosciutto adhere to the chicken. Dredge cutlets in seasoned flour; tap off excess.
  • In a large nonstick skillet, heat 2 teaspoons oil over medium-high heat. Cook 2 cutlets until golden brown and cooked through, 3 to 4 minutes per side. Remove cutlets, and keep warm. Repeat with remaining 2 teaspoons oil and 2 cutlets.
  • Add wine and broth to skillet; cook over high heat until reduced by three-quarters, about 2 minutes. Remove from heat; let cool 1 minute. Add butter and minced sage; stir until butter is melted, about 30 seconds. Spoon sauce onto plates; top with cutlets. Serve immediately.

Nutrition Facts : Calories 393 g, Fat 12 g, Protein 52 g

CHICKEN BREASTS WITH PROSCIUTTO AND SAGE



Chicken Breasts with Prosciutto and Sage image

Categories     Chicken     Herb     Poultry     Sauté     Prosciutto     Sage     Bon Appétit

Yield Makes 2 servings; can be doubled

Number Of Ingredients 8

2 chicken breast halves with skin and bones
2 tablespoons olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/2 cup dry white wine
1/4 cup (packed) slivered prosciutto (about 1 1/2 ounces)
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add onion, carrot and celery to skillet; sauté until vegetables begin to brown, about 5 minutes. Return chicken and any accumulated juices to skillet; add wine, prosciutto and sage. Bring to boil. Reduce heat to medium-low. Cover; simmer until chicken is cooked through, about 6 minutes per side. Serve chicken with sauce.

CHICKEN CUTLETS "SALTIMBOCCA" WITH PROSCIUTTO AND SAGE



Chicken Cutlets

This is really an excuse for me to combine two of my favorite dishes: chicken cutlets and saltimbocca. The piney sage leaves and salty prosciutto give the cutlets a real boost of energy and flavor. I like to use finely ground breadcrumbs, and when I have time on my hands, I might even bread them twice (just bread them again in the same manner after the first time). I love biting through that layer of breading and then getting the lemon and red wine vinegar on the one hand and the prosciutto and sage on the other.

Provided by Alex Guarnaschelli

Categories     main-dish

Time 1h15m

Yield 4 servings

Number Of Ingredients 10

Four 6-ounce boneless chicken breast halves, sliced in half, pounded very thin
Kosher salt
4 large eggs, lightly beaten
3 cups panko breadcrumbs
1/2 cup plus 2 tablespoons extra-virgin olive oil, plus more as needed
4 slices prosciutto
12 fresh sage leaves, stemmed
2 large cloves garlic, grated
1 tablespoon red wine vinegar
Juice from 1 lemon

Steps:

  • Prepare the cutlets: Line a rimmed baking sheet with parchment paper. Sprinkle both sides of the chicken cutlets with salt. Put the eggs and breadcrumbs into two separate wide shallow bowls. Dip each chicken cutlet in the egg and then the breadcrumbs. Shake any excess off each one. Transfer to the lined baking sheet. Refrigerate for about 20 minutes.
  • Cook the sage and prosciutto: In a large skillet, heat 3 tablespoons of the oil. Tear 2 of the prosciutto slices into smaller pieces and add to the oil in the skillet. Cook over low heat until crispy, 2 minutes. Repeat with the remaining prosciutto. Remove the prosciutto from the skillet and add the sage leaves. Cook until they turn pale in color and become crispy, about 2 minutes. Remove with a slotted spoon and set aside. Season with salt. If the skillet looks dry, add another tablespoon of olive oil. Remove the skillet from the heat, stir the garlic into the oil and season with salt. Allow the garlic to simmer in the warm oil for about a minute to cook off the raw flavor. Transfer the garlic and oil to a medium bowl.
  • Preheat the oven to 225 degrees F. Line a rimmed baking sheet with parchment paper or fit with a wire rack.
  • Cook the chicken: Heat 4 tablespoons olive oil in a large pan over medium heat until it smokes lightly. Working in batches, add the chicken cutlets to the pan in a single layer and cook until golden brown, 4 to 5 minutes. Flip and cook another 4 to 5 minutes. Transfer the cooked cutlets to the baking sheet. Season with salt. Place the baking sheet in the oven to keep the chicken warm. Repeat with the remaining cutlets.
  • Make the vinaigrette and finish the dish: Whisk the vinegar, lemon juice and remaining 3 tablespoons olive oil into the bowl with the reserved garlic and oil. Taste for seasoning. Arrange the cutlets on a serving platter and drizzle with the vinaigrette. Top with the sage leaves and prosciutto.

PROSCIUTTO-WRAPPED CHICKEN



Prosciutto-Wrapped Chicken image

Provided by Food Network Kitchen

Time 20m

Yield 4 servings

Number Of Ingredients 12

1 clove garlic, minced
6 fresh sage leaves, roughly chopped
4 chicken cutlets (about 1 1/4 pounds)
Kosher salt and freshly ground pepper
8 to 12 thin slices prosciutto
3 tablespoons extra-virgin olive oil
Juice of 1 lemon
1 teaspoon dijon mustard
10 cups mixed baby lettuce (about 5 ounces)
1 cup cherry tomatoes, quartered
3/4 cup low-sodium chicken broth
1 tablespoon unsalted butter

Steps:

  • Sprinkle the garlic and sage on the chicken cutlets; season with salt and pepper. Wrap 2 or 3 slices prosciutto around each cutlet.
  • Heat a large nonstick skillet over medium heat; add 1 tablespoon olive oil. Working in batches if necessary, add the chicken and cook, flipping once, until the prosciutto is golden brown and slightly crisp, 6 to 8 minutes. Transfer to a plate.
  • Meanwhile, whisk half of the lemon juice, the mustard, a pinch of salt and a few grinds of pepper in a large bowl. Gradually whisk in the remaining 2 tablespoons olive oil until smooth. Add the lettuce and tomatoes; toss to coat.
  • Add the chicken broth and the remaining lemon juice to the skillet; cook over medium heat until slightly reduced, 1 to 2 minutes. Add the butter and cook, stirring with a rubber spatula, until the butter melts and the sauce thickens, 1 to 2 minutes. Serve the chicken with the salad. Drizzle with the pan sauce.

Nutrition Facts : Calories 420 calorie, Fat 22 grams, SaturatedFat 6 grams, Cholesterol 125 milligrams, Sodium 1310 milligrams, Carbohydrate 9 grams, Fiber 3 grams, Protein 46 grams

CHICKEN SALTIMBOCCA WITH SAGE



Chicken Saltimbocca with Sage image

An Italian favorite that can be found at many trattoria's, saltimbocca is pretty easy to make at home, too. We opted for chicken breasts over the more traditional veal, but still kept them wrapped up in a tasty blanket of fresh sage leaves and thin slices of prosciutto. Round out this simple weeknight meal with a side of steamed squash or a Tomato Salad with Lemon and Mint.

Provided by Shira Bocar

Categories     Food & Cooking     Ingredients     Meat & Poultry     Chicken     Chicken Breast Recipes

Time 40m

Number Of Ingredients 12

3 tablespoons extra-virgin olive oil
8 to 10 fresh sage leaves
Kosher salt
4 boneless, skinless chicken breasts (2 pounds total)
Kosher salt and freshly ground pepper
8 large fresh sage leaves
4 thin slices prosciutto (3 ounces)
1/4 cup unbleached all-purpose flour
2 tablespoons extra-virgin olive oil
3/4 cup dry white wine, such as Sauvignon Blanc
3/4 cup low-sodium chicken broth
2 tablespoons unsalted butter

Steps:

  • Fried Sage: In a small saucepan, heat oil over medium‐high. Add sage leaves and fry until crisp, 10 to 15 seconds. Drain on paper towels and season with salt; set aside.
  • Chicken Saltimbocca: Butterfly and pound chicken breasts 1/4 inch thick. Lightly season with salt and pepper; top each with 2 fresh sage leaves. Wrap each with a prosciutto slice. Dredge both sides of wrapped breast in flour, shaking off excess.
  • In a large nonstick skillet, heat 1 tablespoon oil over medium‐high. Add 2 chicken breasts and cook until golden brown and cooked through, 4 to 5 minutes per side. (If pan drippings are becoming too dark, wipe out pan.) Transfer to a plate and tent with foil. Repeat with remaining 1 tablespoon oil and chicken.
  • Remove skillet from heat; slowly add wine and broth. Return to high heat and cook, scraping up browned bits with a wooden spoon, until reduced to 1/4 cup, 5 to 6 minutes. Remove from heat; swirl in butter, 1 tablespoon at a time, until melted. Season with salt and pepper. Spoon sauce onto plates; top with chicken and scatter with fried sage.

CHICKEN WITH ASIAGO, PROSCIUTTO, AND SAGE



Chicken With Asiago, Prosciutto, and Sage image

Make and share this Chicken With Asiago, Prosciutto, and Sage recipe from Food.com.

Provided by sandrasothere

Categories     Chicken

Time 20m

Yield 4 serving(s)

Number Of Ingredients 8

4 small boneless skinless chicken breast halves, pounded to 1/4-inch thickness
all-purpose flour
6 tablespoons butter, divided
1/2 cup asiago cheese, finely grated
8 slices prosciutto, folded crosswise
2/3 cup dry white wine
2 teaspoons fresh sage, minced
4 whole sage leaves, for garnish

Steps:

  • Preheat oven to 375 degrees.
  • Sprinkle chicken breasts with salt and pepper.
  • Coat both sides with flour, shaking off excess.
  • Melt 4 tablespoons butter in large skillet over medium-high heat.
  • Add chicken breast and saute until brown, turning once, about 5 minutes.
  • Transfer chicken to rimmed baking sheet, reserve skillet.
  • Sprinkle 2 tablespoons cheese over each breast.
  • Top each with 2 prosciutto slices.
  • Bake until chicken is cooked through, about 5 minutes.
  • Meanwhile, add wine, minced sage, and 2 tablespoons butter to skillet.
  • Boil until sauce is reduced to 1/3 cup, scraping up browned bits, about 4 minutes.
  • Transfer chicken breasts to platter.
  • Top each with sage leaf, drizzle pan sauce over, and serve.

Nutrition Facts : Calories 316.2, Fat 18.8, SaturatedFat 11.4, Cholesterol 114.2, Sodium 201.4, Carbohydrate 1.2, Fiber 0.1, Sugar 0.4, Protein 27.5

CHICKEN WITH PROSCIUTTO AND SAGE



Chicken With Prosciutto and Sage image

Make and share this Chicken With Prosciutto and Sage recipe from Food.com.

Provided by dicentra

Categories     Chicken Breast

Time 35m

Yield 2 serving(s)

Number Of Ingredients 8

2 chicken breast halves, with skin and bones
2 tablespoons olive oil
1/2 cup finely chopped onion
1/4 cup finely chopped carrot
1/4 cup finely chopped celery
1/2 cup dry white wine
1/4 cup packed slivered prosciutto (about 1 1/2 ounces)
1 1/2 tablespoons chopped fresh sage or 1 1/2 teaspoons dried sage

Steps:

  • Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat.
  • Add chicken and sauté until brown, about 3 minutes per side.
  • Transfer chicken to plate. Add onion, carrot and celery to skillet; sauté until vegetables begin to brown, about 5 minutes.
  • Return chicken and any accumulated juices to skillet; add wine, prosciutto and sage.
  • Bring to boil. Reduce heat to medium-low.
  • Cover; simmer until chicken is cooked through, about 6 minutes per side. Serve chicken with sauce.

Nutrition Facts : Calories 321.8, Fat 20.5, SaturatedFat 3.9, Cholesterol 46.4, Sodium 69.8, Carbohydrate 8.2, Fiber 1.8, Sugar 3.2, Protein 15.9

PROSCIUTTO SKEWERED CHICKEN WITH FRIED SAGE LEAVES



Prosciutto skewered chicken with fried sage leaves image

This succulent chicken dish makes a great Saturday night treat for two

Provided by Good Food team

Categories     Dinner

Time 30m

Number Of Ingredients 9

2 boneless skinless chicken breasts fillets
4 slices of prosciutto or smoked streaky bacon
1 tbsp plain flour
1 tbsp olive oil
handful of sage leaves
25g butter
150ml dry white wine
4 tbsp double cream or crème fraîche
cooked pasta , to serve

Steps:

  • Put the chicken breasts between two sheets of greaseproof paper and beat with a rolling pin until roughly twice their original size. Lay two rippled slices of prosciutto on top of each breast and secure with cocktail sticks. Dust each breast lightly with flour, then season with salt and pepper. (Can be made several hours ahead up to this point, and chilled.)
  • Heat the oil in a frying pan, drop in the sage leaves (they should sizzle) and fry for 30 seconds until just crisp. They can burn quickly so watch them. Lift out the leaves with a slotted spoon and drain on kitchen paper. Add the butter to the pan, let it melt, then fry the chicken for 3-4 minutes on each side until cooked and well browned. Remove from the pan and set aside.
  • Pour in the wine, stirring well to scrape all the lovely sticky bits from the bottom of the pan. Let the mixture bubble until the wine is reduced by about half. Stir in the cream or crème fraîche, put the chicken back in the pan and heat through. Scatter the fried sage leaves on top and serve with pasta tossed with a little olive oil and some freshly chopped sage leaves.

Nutrition Facts : Calories 667 calories, Fat 48 grams fat, SaturatedFat 20 grams saturated fat, Carbohydrate 14 grams carbohydrates, Protein 34 grams protein, Sodium 1.96 milligram of sodium

Tips:

  • Use high-quality ingredients. Fresh, free-range chicken, flavorful prosciutto, and aromatic sage will make all the difference in the final dish.
  • Don't overcrowd the pan. If you're using a small skillet, cook the chicken in batches so that it has space to brown properly.
  • Cook the chicken until it's golden brown and cooked through. Use a meat thermometer to ensure that the chicken has reached an internal temperature of 165 degrees Fahrenheit.
  • Don't overcook the sage. Sage has a delicate flavor that can easily be overwhelmed by other ingredients. Add it to the pan towards the end of cooking so that it retains its flavor and aroma.
  • Serve the chicken immediately. Chicken with prosciutto and sage is best enjoyed when it's hot and fresh out of the pan.

Conclusion:

Chicken with prosciutto and sage is a quick and easy weeknight meal that's perfect for any occasion. With its combination of savory chicken, salty prosciutto, and aromatic sage, this dish is sure to please everyone at the table. So next time you're looking for a delicious and hassle-free meal, give this recipe a try!

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