- Non-stick Skillet (for sautéing chicken)
- Kitchen Knife (Chef's or Paring, for slicing prosciutto and trimming ingredients)
- Measuring Cups & Spoons (for measuring lemon zest and juice)
- Mixing Bowl (for combining herbs or marinades)
- Cutting Board (for chopping sage and preparing garlic)
- Garlic Press (for mincing garlic quickly)
- Lemon Zester or Grater (for zesting lemons without losing juice)
- Cooking Spray or Olive Oil (to prevent sticking during cooking, for greasing a pan if needed)
- Large Saucepan (Optional, for boiling pasta with this dish)
- Digital Thermometer (Optional, to ensure chicken is thoroughly cooked)
4 skinless boneless chicken breast halves
8 large fresh sage leaves
8 thin prosciutto slices (about 3 ounces)
1/2 cup plus 2 teaspoons all purpose flour
1 tablespoon butter
1 1/2 tablespoons olive oil
2 tablespoons dry white wine
1/2 cup low-salt chicken broth
2 tablespoons fresh lemon juice
Carrot orzo
I publish delicious recipes that most of the times required 10 ingredients or less and 30 minutes or less to prepare.
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