I like this chicken because it is light and filling at the same time. Fresh sage is important. Use the best tomatoes you can find - if you plan ahead, buy them a few days in advance and let them sit at room temperature to ripen fully. Enjoy!
Chicken with Prosciutto, Tomatoes and Sage
4 boneless, skinless chicken breasts
salt and pepper
2 tablespoons olive oil
1/2 cup chopped shallots
1 clove garlic, minced
2 Roma tomatoes, diced
3/4 cup dry white wine
1/2 cup prosciutto, cut into thin strips
2 tablespoons chopped fresh sage
Season chicken with salt and pepper. Heat olive oil in a skillet over medium heat. Add chicken and sauté until well browned and just cooked through, about 4-5 minutes per side. Transfer chicken to a plate and cover with foil to keep warm. Add shallots and garlic to the skillet; sauté 2-3 minutes, until softened. Add tomatoes, wine, prosciutto and sage to the skillet; stir well and bring to a boil. Return chicken to the skillet, reduce heat and simmer until sauce has thickened and chicken is heated through, about 5 minutes. Serves 4.
Ingredients for two servings
Chicken is well browned
Sauce is thickening while ingredients simmer
Served with roasted green beans and brown rice with wheat berries