- 4 boneless skinless chicken breast halves (preferably organic)
- salt and freshly ground black pepper, to taste
- 8 fresh sage leaves (optional)
- zest of 1 organic lemon
- 12 slices prosciutto di Parma
- 2 tablespoons extra-virgin olive oil
- 6 garlic cloves, thinly sliced
- 1/2 cup dry white wine (125 ml)
- 1/2 cup chicken broth (125 ml)
- 2 tablespoons freshly squeezed lemon juice
- flour, as a thickener
- chopped flat-leaf parsley, garnish
- Using a mallet, flatten the chicken breasts to an even thickness. Season both sides with salt and pepper and top each breast half with 2 sage leaves. Sprinkle with lemon zest and wrap 2 slices of prosciutto around each breast half.
- In a large skillet, heat the oil and garlic over medium heat. Add the chicken and cook for 5-6 minutes per side, until the prosciutto is crisp and the chicken is cooked through (this may take a little longer depending on the size of the chicken breast halves). Transfer the chicken to a large plate and cover with foil to keep warm.
- Place the skillet back over medium-high heat, add the wine, chicken broth and lemon juice. Bring to a boil; cook and stir for 1 minute. For a thicker sauce, add a pinch of flour, little by little, whisking as you go along until sauce thickens to the desired consistency.
- Transfer chicken to plates, spoon the sauce over the chicken and garnish with parsley. Serve with steamed or braised vegetables and enjoy!
Source: Elle Republic
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