Chicken with Prosciutto, Tomatoes and Sage


  • 4 boneless, skinless chicken breasts
  • Salt and pepper
  • 2 tablespoons olive oil
  • 1/2 cup chopped shallots
  • 1 clove garlic, minced
  • 2 Roma tomatoes, diced
  • 3/4 cup dry white wine
  • 1/2 cup prosciutto, cut into thin strips
  • 2 tablespoons chopped fresh sage


  1. Season chicken with salt and pepper.
  2. Heat olive oil in a skillet over medium heat.
  3. Add chicken and sauté until well browned and just cooked through, about 4-5 minutes per side.
  4. Transfer chicken to a plate and cover with foil to keep warm.
  5. Add shallots and garlic to the skillet; sauté 2-3 minutes, until softened.
  6. Add tomatoes, wine, prosciutto and sage to the skillet; stir well and bring to a boil.
  7. Return chicken to the skillet, reduce heat and simmer until sauce has thickened and chicken is heated through, about 5 minutes.
  8. Serves 4.