Only our Sunday’s BEST for YOU!
Ohhhh friends, you are most definitely in for a treat!
Your family will think you’re a gourmet chef; all with just a few extra minute’s effort.
This is a VERY special, CFC spin on a traditional Italian dish, fit for company!
Traditional prosciutto contains no added preservatives and the only ingredients are pork and salt.
Some cheaper prosciutto products do use nitrates as preservatives. If you want to avoid nitrates and preservatives then look for prosciutto which has a “PDO certification” or specifically says that no nitrates or preservatives are added.
➡️ Rachel’s Tips:
If you do not have wine on hand, you may substitute the wine for additional stock or broth.
The wine adds flavor and is used to deglaze your skillet.
All of the alcohol will cook out of your final meal, so no worries there.
Do not use “cooking wine” as most have a flavor much like rubbing alcohol…LOL.
For best flavor and results, use a decent to nicer bottle of dry white wine that one would drink, because this will produce the very best flavor.
I like to pound my chicken with a mallet in the thicker areas to get each of them to an even, uniform size, so that they cook up nicely.
Place boneless chicken breasts between two pieces of waxed paper, plastic wrap, parchment paper, or in a resealable plastic bag. Starting in the center and working out to the edges, pound lightly with the flat side of a meat mallet, or heavy skillet, until the breast is even in thickness.
This method typically produces juicier chicken breasts because there is no need to overcook your meat to get those middle thick parts cooked through.
Serving Suggestions: Brown rice, quinoa, green beans, or broccolini would pair nicely with this chicken recipe.Makes 6 servings
- 2 lbs. boneless, skinless chicken breasts
- 5-6 thin slices authentic thin-sliced prosciutto
- 12 fresh, large sage leaves
- 3/4 cup dry white wine
- 3/4 cup chicken broth
- 1 Tbsp gluten-free flour, or Arrowroot powder
- 2 Tbsps extra-virgin olive oil
- Sea salt and freshly ground pepper to taste