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Sage Rubbed Chicken

Recipe Link: http://www.bigdaddyskitchen.com/cookbook/recipes/Sage%20Rubbed%20Chicken%20with%20Prosciutto.htm

List of Ingredients




Sage Rubbed Chicken with Prosciutto and Tomato

2 medium boneless chicken breasts, split and skinned
2 tablespoons dried rubbed sage
1 teaspoon salt
1 teaspoon black pepper
½ cup flour
2 tablespoons olive oil
2 tablespoons unsalted butter
2 cups diced tomato, drained
1 tablespoon fresh lemon juice
4-6 thin slices Prosciutto ham, cut into thin ¼" slices
1 recipe basic Polenta
Parmesan, grated





Recipe



Add the salt and pepper to the flour in a one gallon plastic bag ad shake to mix. Rub well the chicken pieces with the sage. Add leftover sage to flour. Place each rubbed chicken piece into the flour baggie and shake to coat. Shake excess flour off each piece and place on platter. When all chicken pieces are rubbed and floured, remove to fridge for ½ hour. This allows the flour to set up and be less likely to come off when sautéing.

Melt the butter and oil in a heavy skillet over medium heat. Brown the chicken for 3 minutes on the first side until golden brown. Turn the chicken and brown the second side for 3 minutes. When the second side is browned add the wine, cover and slowly simmer for 10 minutes. Test chicken for doneness as the size of the breast may require an additional minute or two of simmering. Remove the chicken to serving platter.

Add tomato to pan and cook for 1-2 minutes. Add lemon juice and Prosciutto and simmer an additional 1-2 minutes until heated through. To serve place a chicken piece on a bed of rice or Polenta, spoon some sauce over and sprinkle on 1-2 tablespoons of Parmesan.