Prosciutto Sage Chicken With A Red Wine Fig Sauce Recipe

Everyone should master the art of a pan roasted chicken be it for a date night dinner or a weeknight meal. This Prosciutto Sage Chicken With A Red Wine Fig Sauce recipe made with sage, prosciutto, figs, and a red wine sauce is a must-make in Fall!

5 from 1 vote

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Prep Time 20

Cook Time 20

Total Time 40

Course Dinner, Lunch, Main, Sauces

Cuisine American, Italian

Diet Gluten Free

Servings Servings

Calories 286 kcal

Equipment

Dry Measuring Cups And Spoons
Liquid Measuring Cups
Meat Mallet
Stainless Steel Frying Pan
Wooden Spoon
Silicone Spatula

Ingredients

For The Prosciutto Sage Chicken:

4 (8 ounce) boneless, skinless chicken breast trimmed as needed
1/2 cup unbleached all-purpose flour gluten free if desired
1 teaspoon kosher salt
Freshly ground black pepper
12 small or medium fresh sage leaves
8 slices thinly sliced prosciutto
8 toothpicks optional

For The Red Wine Fig Sauce:

2 tablespoons extra-virgin olive oil
1 tablespoon unsalted butter
8 to 12 medium fresh figs stemmed and halved
1 medium shallot minced
1 cup dry red wine
2/3 cup low-sodium chicken broth or water
2 teaspoons honey

Instructions

Pound The Chicken To An Even Thickness:

Use a sharp paring knife to trim any membranes and or tenders off the chicken, so it is at most 8 ounces.
Place one chicken breast in a 1-gallon resealable plastic bag and remove the air. Using a meat mallet or a heavy-bottomed frying pan, pound the chicken until it’s an even 1-inch thickness. Repeat with the remaining chicken.

Wrap The Chicken With The Sage And Prosciutto:

Place the flour on a flat plate, add the salt and a few cranks of pepper, then mix with a fork to evenly combine. Working with one chicken breast at a time, dredge the chicken in the flour, then shake off any excess.
Place the chicken on a flat surface and top with two sage leaves. Wrap 2 pieces of prosciutto around each chicken piece like a belt and tuck in the ends or use toothpicks to secure. Repeat with remaining chicken.

Brown The Chicken In The Pan:

Heat an oven to 375°F and arrange a rack in the middle. Heat the oil over medium heat in a large frying pan. When the oil shimmers, add the chicken, sage side down, and cook until golden brown, about 2 to 4 minutes.
Flip the chicken, so the sage leaves are up, place it in the oven, and cook until it’s cooked through (the juices will run clear when you pierce it with a knife), about 10 to 15 minutes.

Start The Pan Sauce:

When the chicken is ready, remove it from the oven and set it on a serving plate. Return the pan to the stovetop over medium heat and add the butter.
When the foaming subsides, add all but 4 fig halves cut-side down and cook until browned, 3 minutes. Remove to a plate, season with salt and pepper, and set aside. Stir the shallots and cook until softened, about 3 minutes.

Cook Down The Pan Sauce:

Carefully add the wine and, using the back of a wooden spoon or rubber spatula, scrape the bottom of the pan to incorporate any browned bits.
Add the broth, the remaining 4 sage leaves, the remaining 4 fig halves, and honey. Smash the figs into the sauce and cook until the sauce just coats the back of a spoon, about 3 to 5 minutes (add a few splashes of water if the sauce gets too thick).

Serve The Chicken:

Discard any remaining smashed fig bites then stir in the browned fig halves. Taste and add more salt or pepper as desired. Spoon the sauce and figs over the chicken then serve immediately.

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Nutrition

Serving: 1servingCalories: 286kcalCarbohydrates: 19gProtein: 5gFat: 17gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gTrans Fat: 0.1gCholesterol: 19mgSodium: 702mgPotassium: 119mgFiber: 1gSugar: 4gVitamin A: 97IUVitamin C: 1mgCalcium: 17mgIron: 1mg

Keyword easy chicken recipe