It’s quick and easy and always a crowd pleaser," he says.
What you'll need:
- Four 8-ounce skinless, boneless chicken breasts
- Salt and freshly ground pepper
- 4 large sage leaves
- 4 thin slices prosciutto di Parma
- All-purpose flour, for dusting
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, cut into tablespoons
- 1/3 cup dry white wine
- 1 cup chicken stock or low-sodium broth
Pre-heat oven to 350 degrees
1 pound of pasta (pick her favorite)
Season the chicken with pepper. Place 1 sage leaf on each breast. Wrap each breast with a piece of prosciutto. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.
Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, sage side down and cook over medium-high heat until the prosciutto is crispy , about 2 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a baking sheet; repeat with the remaining chicken.
Place the chicken in a 350 degree oven until it reaches 165 degrees, about 10 minutes.
While chicken is in the oven: Cook your pasta, be sure the water is boiling while you are searing the chicken so everything will be done at the same time.
In your pan: Turn heat to high; Add the wine and cook over high heat until reduced by half, 2 minutes, being sure to scrape the bottom of the pan with a wooden spoon. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes. Add in your butter, as soon as it is melted take off the heat.
Strain your pasta and return it to the pot you cooked it in. Add the sauce to the pasta and toss it gently. Remove the chicken from the oven. In a large bowl place the pasta and sauce mixture and top with the chicken and serve.