Smashed Flat Chicken with Prosciutto & Sage

A simple post today.For about the past month I’ve been sick. Cold. Food Poisoning. Cold. Flu. Cold. 
I’m not kidding. I’ve had about a day or two between each of them. 
I do tend to get ill at the end of every school term and I’m thinking that because this was the final school term – which is kind of a big deal – that my illness must need to be a big deal as well. 
Either way, it’s balls. Big fat balls. I’m sick of being sick! Luckily I have John around to make me soup, refill my hot water bottle, steep me some tea, and stroke my dirty, un-showered hair. I don’t know what I’d do if he wasn’t around.So today is a simple post. A quick little “hello” and a quick little recipe that I threw together at some point during the last week between second cold and flu. I don’t make a lot of chicken usually but I kind of surprised myself with this little ditty – it was moist, flavorful, simple and fast. 
That’s just how I roll – fast. Oh yeah.
And if you didn’t get to it this weekend, swing by April’s website – the 21st Century Housewife – and check out my guest post, The Place Where I Live.

Smashed Flat Chicken with Prosciutto & Sage


  • 2 Chicken Breasts approx 8oz per breast.
  • 6 Slices Prosciutto.
  • Handful of Fresh Sage Leaves some kept whole & the other half roughly chopped.
  • 1 C Dry White Wine.
  • Juice of 1 Lemon.
  • Extra Virgin Olive Oil.
  • Fresh Cracked Black Pepper.


  • Pat dry the chicken breasts with some paper towel. Season well all over with and pepper. You won't need salt because prosciutto is very salty on it's own. Place the whole sage leaves on top of the breasts and wrap carefully with the prosciutto.
  • Now lay a piece of cling film on the counter. Put the wrapped chicken on it and cover with a second piece. Flatten the crap outta it with a rolling pin or meat mallet. You want each breast to be 1/2" thick. Make sure the meat is the same width bashed all over so it cooks evenly.
  • Heat a pan (I always prefer cast iron) over medium heat with a Tbsp of oil.
  • When hot but not smoking, add the bashed, prosciutto wrapped chicken. Cook 3-4 minutes per side. Remove from the pan, set on a wire rack, and cover with aluminum foil to rest for 5-10 minutes.
  • As it rests, return the pan to the stove and carefully add the wine, lemon juice, and chopped sage leaves. Simmer and allow the wine to reduce by about half - make sure to scrape up any bits left in the pan. Those have lots of flavor! Season with salt and pepper.
  • Once the liquid has reduced, strain through a fine sieve. When serving, spoon a Tbsp or two over the chicken along side some of Jaime's roasted cauliflower & some fresh Spring veggies.
  • Eat.
Tried this recipe?Let us know how it was!



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