- 2
Ingredients
- 2 boneless, skinless chicken breast halves
- 1 stick of butter, divided in half
- 4 slices of prosciutto, sliced thinly
- 4 leaves of fresh sage
- 1 small jar/can of marinated artichokes, drained (you will need about a handful of them)
- 1 cup of dry white wine
- Salt & pepper
- Olive oil
Preparation
Step 1
Place each chicken breast half between two sheets of plastic wrap, and pound until about a ¼ of an inch thin. Season with salt and pepper. On each seasoned and pounded chicken breast, place 2 sage leaves, then top with 2 slices of prosciutto, so that you have the sage sandwiched between the chicken and the prosciutto.
Melt half a stick of butter in a large skillet over medium-high heat. Add the chicken to the pan with prosciutto and sage-side down. Let cook for about 3 to 4 minutes; until the edges of the chicken turn white. Turn chicken over and cook on other side for an additional 3 to 4 minutes (with prosciutto facing up). Add artichokes and wine. Simmer this until the wine has reduced by half, you will see it became thicker. Place chicken on a platter, and finish the pan sauce by whisking in the rest of the butter.