Ingredients
2
chicken breast halves with skin and bones
1/2
cup finely chopped onion
1/4
cup finely chopped carrot
1/4
cup finely chopped celery
1/4
cup (packed) slivered prosciutto (about 1 1/2 ounces)
1
1/2 tbsp chopped fresh sage or 1 1/2 tsp dried
Directions
1.
Sprinkle chicken with salt and pepper. Heat oil in heavy medium skillet over medium-high heat. Add chicken and sauté until brown, about 3 minutes per side. Transfer chicken to plate. Add onion, carrot and celery to skillet; sauté until vegetables begin to brown, about 5 minutes. Return chicken and any accumulated juices to skillet; add wine, prosciutto and sage. Bring to boil. Reduce heat to medium-low. Cover; simmer until chicken is cooked through, about 6 minutes per side. Serve chicken with sauce.
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