Sun Basket charges ~$13/serving
→
Make it at home: ~$4/serving
- Cuisine Italian
- Course Main
- Original Sun Basket
- Prep 10 min
- Cook 20 min
- Serves 2
Ingredients
- 2 organic chicken breasts, butterflied open
- 4 slices prosciutto di Parma
- 8 fresh sage leaves
- 3 tbsp grass-fed butter
- 2 garlic cloves, minced
- ½ cup dry white wine
- juice of 1 lemon
- 1 tbsp olive oil
- salt and black pepper
- roasted asparagus to serve
Clean swaps
How we upgrade the restaurant version with better ingredients.
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Shop the clean pantry
Reorder the shelf-stable staples for this recipe.
What you'll need
- Cast iron skillet — Sears better than any non-stick; naturally non-stick once seasoned.
- Enameled Dutch oven — For braises, roasts, and one-pot mains.
- Instant-read thermometer — The only reliable way to nail doneness without guessing.
Instructions
- Lay 2 sage leaves on each butterflied chicken breast. Wrap 2 slices prosciutto tightly around each.
- Heat olive oil medium-high in oven-safe skillet. Sear chicken prosciutto-side down 4 min until crispy. Flip, cook 3–4 min until chicken reaches 165°F.
- Remove chicken. Saute garlic 30 sec. Add wine, reduce by half. Add lemon juice and butter, swirl to emulsify.
- Return chicken, spoon sauce over. Serve immediately with asparagus.
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