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Chicken Breasts with Prosciutto and Sage
Chicken Breasts with Prosciutto and Sage
(Petti di Pollo con Prosciutto e Salvia)
 
 
Ingredients:

2 chicken breast halves with skin and bones
2 tablespoons extra virgin 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 and 1/2 ounces)
1 and 1/2 tablespoons chopped fresh sage or 1 and 1/2 teaspoons dried

Directions:

Sprinkle chicken with salt and pepper.

Heat olive oil in heavy medium skillet over medium-high heat.

Add chicken and saute until brown, about 3 minutes per side.

Transfer chicken to plate.

Add onion, carrot and celery to skillet; saute 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. Makes 2 servings; can be doubled.

That's it!
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