Fall in SoCal is a finicky thing. It usually takes awhile to actually start feeling the cooler weather. Sometimes that’s October and sometimes that’s December. Usually, it begins as cold in the morning and evening but still hot in the afternoon. It’s annoying.
For me, who is obsessed with the season, Fall begins right after Labor Day. I wait patiently for the weather to cool even just slightly (I’ll take low 70s) so as to tackle my long awaited list of yummy Fall recipes: Chili, soup, roasts… pumpkin spice and everything nice.
Today is the Autumnal Equinox, which marks the first official day of Fall. I thought it would be the perfect time to share a recipe I just came up with last week. I recently started an herb garden which contains, among others, sage. Now, sage is a very Fall flavor, so I’m just looking for ways to incorporate it into my meals before Thanksgiving. Here’s one I came up with and it was super delicious!
Prosciutto Wrapped Chicken with Sage and Apples
2 chicken breasts, halved lengthwise
Fresh Sage leaves (some whole and about 1 tsp finely minced)
Thin sliced prosciutto (enough to wrap around your chicken)
1 apple, diced (whichever kind you like, just not Granny Smith. I used Fuji.)
½ diced yellow onion
½ cup low-sodium chicken stock
¼ cup Dry white wine (optional. Can use more chicken stock if you prefer)
Salt & Pepper to taste
Cut your chicken breasts in half lengthwise. Try to get them as much the same thickness as possible. Sprinkle with a little pepper. I wouldn’t salt them because prosciutto is pretty salty and you don’t want to over do it.
Place fresh sage leaves (the whole ones) on each piece of chicken. I used about two per piece. Wrap each chicken prosciutto. Again, I used about two to three slices per piece.
In skillet over medium heat, add the olive oil. Brown each piece of chicken for about 5 minutes on each side, or until almost cooked.
Remove the chicken and add the onion, apple, and minced sage. Saute until just starting to soften. Add the chicken stock and wine (if using).
Bring to a boil for a couple minutes and add the chicken back in. Reduce heat and cover. Simmer for about 7-10 minutes or until the chicken is cooked through and the liquid is slightly reduced. Season with salt and pepper to taste.
Serve the chicken topped with the apples and some of the cooking liquid.