Recipe: Lemon chicken with prosciutto and sage
Tromping through the deep snow surrounding our house, I marvel at our garden's shadowy outline under the thick Michigan blanket of snow. Surprisingly, I observe some delicate leaves on my sage bush are still fragrant, intact and a lovely faded green.
Yield: 3-4 servings
Time: 30 minutes
Cost: apx. $7.50
- 1 pound chicken breast tenders, each tender sliced lengthwise into 2-3 strips*
- 2-3 tablespoons lemon juice
- 3- tablespoons extra virgin olive oil
- 1 teaspoon minced garlic
- 8 ounces dry pasta
- 2 tablespoons chopped fresh sage, plus extra sprigs for garnish
- 1/2-1 ounces prosciutto, fat removed and thinly sliced
- Parmigianno Reggiano
*Sliced chicken breast may be substituted.
1. Lightly season chicken strips with kosher salt and freshly ground pepper. Whisk together lemon juice, olive oil and garlic. Marinate chicken strips in dressing 20 minutes.
2. Bring large pot of salted water to a boil. Boil pasta according to package directions.
3. Heat a large sauté pan over medium heat for a minute. Add chicken tenders and marinade and sauté until cooked through, about 3 minutes per side. In last minute of cooking time, stir in sage and proscuitto.
4. Remove chicken from pan and add stir pasta into pan juices, adding more olive oil and lemon juice to pasta, if desired. Season with kosher salt and freshly ground pepper.
5.Garnish with sage leaves and Parmesan, as desired.
This recipe was written by Peggy Lampman and originally posted on AnnArbor.com on Jan. 13, 2010.