We put a Southern twist on this Italian dish by wrapping the chicken in thin slices of country ham so that each bite of tender chicken, salty ham, and earthy sage is perfectly balanced bliss.
Makes 4 servings
- 4 (6-ounce) boneless skinless chicken breasts
- 1 teaspoon kosher salt
- 1 teaspoon ground black pepper
- 8 large fresh sage leaves
- 2 large thin slices country ham, halved lengthwise
- 2 tablespoons all-purpose flour
- 2 tablespoons olive oil
- 2 tablespoons unsalted butter
- 1 shallot, chopped
- ⅛ teaspoon crushed red pepper
- ⅓ cup dry white wine
- 1 cup low-sodium chicken broth
- 1 tablespoon fresh lemon juice
- Garnish: chopped fresh sage
- Preheat oven to 400°.
- Place each chicken breast between 2 sheets of plastic wrap. Using a meat mallet or rolling pin, flatten chicken to ¼-inch thickness. Sprinkle salt and black pepper all over chicken. Place 2 sage leaves on each chicken breast; wrap 1 piece of ham around each chicken breast on top of sage leaves, pressing to adhere. Sprinkle flour onto chicken.
- In a 12-inch cast-iron skillet, heat olive oil over medium-high heat. Working in batches if needed, add chicken, seam side down; cook for 4 minutes. Turn chicken; cook until ham just begins to crisp, about 1 minute. Remove chicken from skillet.
- Add butter, shallot, and red pepper; cook, stirring occasionally, until fragrant, about 1 minute. Stir in wine and broth, scraping bottom of skillet with a wooden spoon to release any browned bits; cook until reduced by half, about 2 minutes. Stir in lemon juice. Return chicken, seam side down, to skillet.
- Bake until chicken is cooked through, about 10 minutes. Garnish with sage, if desired.
KITCHEN TIP: Dry white wines good for cooking include Pinot Grigio and Sauvignon Blanc, but taste the wine before adding it to a dish. If you wouldn’t want to drink it, don’t cook with it.