Meat/ Recipe

Smashed Flat Chicken with Prosciutto & Sage

A simple post today.For about the past month I’ve been sick. Cold. Food Poisoning. Cold. Flu. Cold. 
I’m not kidding. I’ve had about a day or two between each of them. 
 
I do tend to get ill at the end of every school term and I’m thinking that because this was the final school term – which is kind of a big deal – that my illness must need to be a big deal as well. 
 
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Either way, it’s balls. Big fat balls. I’m sick of being sick! Luckily I have John around to make me soup, refill my hot water bottle, steep me some tea, and stroke my dirty, un-showered hair. I don’t know what I’d do if he wasn’t around.So today is a simple post. A quick little “hello” and a quick little recipe that I threw together at some point during the last week between second cold and flu. I don’t make a lot of chicken usually but I kind of surprised myself with this little ditty – it was moist, flavorful, simple and fast. 
That’s just how I roll – fast. Oh yeah.
 
And if you didn’t get to it this weekend, swing by April’s website – the 21st Century Housewife – and check out my guest post, The Place Where I Live.

Smashed Flat Chicken with Prosciutto & Sage

Ingredients

  • 2 Chicken Breasts (approx 8oz per breast).
  • 6 Slices Prosciutto.
  • Handful of Fresh Sage Leaves, some kept whole & the other half roughly chopped.
  • 1 C Dry White Wine.
  • Juice of 1 Lemon.
  • Extra Virgin Olive Oil.
  • Fresh Cracked Black Pepper.

Instructions

  1. Pat dry the chicken breasts with some paper towel. Season well all over with and pepper. You won't need salt because prosciutto is very salty on it's own. Place the whole sage leaves on top of the breasts and wrap carefully with the prosciutto.
  2. Now lay a piece of cling film on the counter. Put the wrapped chicken on it and cover with a second piece. Flatten the crap outta it with a rolling pin or meat mallet. You want each breast to be 1/2" thick. Make sure the meat is the same width bashed all over so it cooks evenly.
  3. Heat a pan (I always prefer cast iron) over medium heat with a Tbsp of oil.
  4. When hot but not smoking, add the bashed, prosciutto wrapped chicken. Cook 3-4 minutes per side. Remove from the pan, set on a wire rack, and cover with aluminum foil to rest for 5-10 minutes.
  5. As it rests, return the pan to the stove and carefully add the wine, lemon juice, and chopped sage leaves. Simmer and allow the wine to reduce by about half - make sure to scrape up any bits left in the pan. Those have lots of flavor! Season with salt and pepper.
  6. Once the liquid has reduced, strain through a fine sieve. When serving, spoon a Tbsp or two over the chicken along side some of Jaime's roasted cauliflower & some fresh Spring veggies.
  7. Eat.

 

 
 

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20 Comments

  • Reply
    Kelley Spurlock
    April 23, 2012 at 8:55 PM

    Oh.my.gosh! It’s not fair that you post all this tasty stuff! I won’t be able to eat for another 5 hours!! But when I get the time I must try this recipe!

    • Reply
      Kristy Lynn
      April 24, 2012 at 8:47 PM

      haha, thanks kelley! ….5 hours?! I don’t think i ever go 5 hours without eating!

  • Reply
    Amy
    April 23, 2012 at 10:05 PM

    Oh sweet mercy. Can I just hire you to come and cook for me??

  • Reply
    Swathi Iyer
    April 24, 2012 at 3:48 AM

    Delicious chicken, sage has enhanced the flavor.

  • Reply
    Lindsey at NW Backyard Veggies
    April 24, 2012 at 5:19 AM

    You had me at prosciutto.

    • Reply
      Kristy Lynn
      April 24, 2012 at 8:48 PM

      prosciutto makes everything better.

  • Reply
    Teresa, foodonfifth.com
    April 24, 2012 at 2:06 PM

    Love that prosciutto wrapped chicken! And isn’t this just the best time of year for asparagus? The local asparagus is abundant here in Tennessee and I am eating all I can. Beautiful photo.

    • Reply
      Kristy Lynn
      April 24, 2012 at 8:48 PM

      we have to eat asparagus in the Spring. it’s a given.

  • Reply
    Kelsey Pauxtis-Thomas
    April 24, 2012 at 8:33 PM

    This comment has been removed by the author.

  • Reply
    Miz Helen
    April 28, 2012 at 6:05 PM

    Hi Kristy,
    This is beautiful and your recipe looks awesome. Hope you have a great week end and thank you so much for sharing with Full Plate Thursday.
    Come Back Soon!
    Miz Helen

    • Reply
      Kristy Lynn
      May 1, 2012 at 3:04 PM

      thanks Miz Helen! and thanks for stopping by.

  • Reply
    The 21st Century Housewife©
    April 30, 2012 at 3:29 PM

    I’m so sorry you have been so ill! I think you are right, it is probably the pressure / relief of finishing your final school term. I do find echinacea is a bit help if I’m feeling run down or coldy/flu-y. Are you taking a multivitamin? Sheesh, now I sound like someone’s mom 🙂 Anyway, I hope you feel better.

    Your smashed flat chicken with proscuitto sounds really delicious and especially appetising if you haven’t been eating much. The photograph is wonderful!

    • Reply
      Kristy Lynn
      May 1, 2012 at 3:04 PM

      echinacea is not a bad idea at all 🙂

  • Reply
    Natural Mothers Network
    May 3, 2012 at 11:30 AM

    Here’s hoping you feel a whole lot better very soon, sorry to hear you’ve suffered so! Mind you, a few meals like the one above and you’ll feel g-r-e-a-t! Beautiful images too:-)

  • Reply
    Ali
    May 15, 2012 at 7:46 PM

    I pinned this on pinterest when I saw it last month – finally tonight I am making it for dinner, thank you for the recipe!

    • Reply
      Kristy Lynn
      May 16, 2012 at 4:25 PM

      How did it work out Ali?? I love to hear how things turn out.

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