Recipe: Chicken Breasts with Prosciutto and Sage–pairs with Blackbird

This recipe was adapted from Andrea Immer Robinson, a famous chef who is also a Master of Wine.  One of the key ingredients to this recipe is the sherry, so try to find some if you don’t keep it on hand.  You can substitute dry red or dry white wine for the sherry if needed.

Chicken Breasts with Prosciutto and Sage—pairs with Dry Riesling or Blackbird

Adapted from Andrea Immer

Serves 4

4 boneless, skinless chicken breast halves, pounded to ½” thickness

16 leaves fresh sage

4 slices prosciutto

1 T. olive oil

3 T. dry sherry


Pat dry chicken breast halves.  If they are more than 1/2 “ thick, pound them until they are appropriate thickness.  Place chicken smooth side up on a work surface.  Place 4 sage leaves at an angle atop each chicken breast half (for a “striped” look).  Carefully center a prosciutto slice atop the chicken breast widthwise, covering the sage leaves, and wrap the slice around, securing it with toothpicks.


In a non-stick skillet, heat olive oil over medium heat.  Place the chicken breast sage-side down in the pan.  Cover and cook ten minutes.  Turn the chicken breasts and continue cooking, uncovered, until cooked through, about 5-7 min. depending on the thickness of the breasts.  Use a meat thermometer to ensure the meat is 165 degrees F before removing from the pan.  Transfer the chicken breasts to dinner plates.  Add the sherry to the pan and increase the heat to medium-high.  Cook, scraping to loosen any browned bits, for one minute, until the liquid in the pan becomes syrupy and thick.  Pour some of the pan sauce over each portion and serve immediately.