Sage Chicken with Crispy Prosciutto and Peas

This colorful meal incorporates the classic flavors of chicken saltimbocca with fresh spring vegetables for a hearty dinner ready in under an hour. Fragrant sage leaves and prosciutto are crisped in butter and olive oil, infusing the entire dish with a rich, herbal flavor that is reinforced when they are added as a garnish at the end. This recipe is a true one-pot dish, inspired by a classic Italian flavor combination and elevated to a complete entree, as good as a weeknight meal as it is a dinner party entree.

2 tablespoons olive oil

2 tablespoons unsalted butter

16 sage leaves

4 slices prosciutto

4 chicken breasts

Salt

Freshly ground black pepper

2 shallots, thinly sliced

1/4 cup white wine

1/2 cup chicken stock

1 1/2 pounds baby red potatoes

1 pound spring peas in the pod or sugar snap peas

Place the olive oil and butter in a Sauteuse or small Dutch Oven set over medium heat. Once the butter is hot and sizzling, add the sage leaves and fry until they are crispy and stop bubbling, about 1 minute. Remove the sage leaves from the pot and drain on paper towels. Add the prosciutto to the pot and cook on both sides until crispy, about 1 minute per side. Remove from the pot and drain on paper towels alongside the sage and set aside.

Season the chicken breasts on both sides with salt and pepper. Add to the pot and sear on both sides until browned and just cooked through, about 5 minutes per side. Remove the chicken from the pot and set aside.

Add the shallots to the pot along with a pinch of salt and sauté until softened and browned, about 3 minutes. Add the white wine and chicken stock to the pot and bring to a simmer. Add the potatoes and cover the pot, reducing the heat to low. Cook just until the potatoes are fork tender, about 20 minutes. 

Add the peas to the pot and combine with the potatoes. Season with a pinch of salt and pepper. Place the chicken breasts on top of the peas and potatoes, and cover with the lid again. Cook until the peas are tender and the chicken is cooked throughout, about 5 minutes longer.

Right before serving, garnish the chicken with the crispy prosciutto and sage leaves, and serve alongside the peas and potatoes.