Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe

Introduction

This Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce is a harmonious blend of savory and sweet flavors. Tender chicken breasts wrapped in prosciutto, layered with crisp apples and fragrant sage, then finished with a rich cider butter sauce create an impressive yet approachable dish perfect for any dinner.

Ingredients

• 4 boneless, skinless chicken breasts
• 8 slices prosciutto
• 2 small apples, thinly sliced
• 10 fresh sage leaves
• 4 tablespoons unsalted butter, divided
• Salt and black pepper, to taste
• 1 tablespoon olive oil
• 1 cup apple cider
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 tablespoon chopped fresh parsley

Instructions

1. Step 1: Preheat your oven to 375°F (190°C).
2. Step 2: Butterfly each chicken breast by slicing horizontally without cutting all the way through, then open like a book.
3. Step 3: Season the inside of each chicken breast with salt and pepper. Layer 2 slices of prosciutto, a few apple slices, and 2 sage leaves on one side of each breast.
4. Step 4: Fold the chicken breasts closed carefully.
5. Step 5: Heat 2 tablespoons of butter and olive oil in an oven-safe skillet over medium-high heat. Add chicken breasts and brown for 3-4 minutes per side until golden.
6. Step 6: Transfer skillet to the oven and roast the chicken for 15-20 minutes until cooked through.
7. Step 7: Remove chicken from skillet, place on a plate, and tent with foil to keep warm.
8. Step 8: Return skillet to stove over medium heat. Add apple cider, scraping up browned bits from the pan.
9. Step 9: Stir in Dijon mustard, apple cider vinegar, and remaining 2 tablespoons butter. Whisk until smooth.
10. Step 10: Simmer sauce for about 5 minutes until it reduces and thickens slightly. Season with salt and pepper to taste.
11. Step 11: Return chicken to skillet to warm through, spooning sauce over each breast.
12. Step 12: Serve chicken with cider sauce spooned on top and garnish with chopped fresh parsley.

Tips & Variations

• For a sweeter sauce, add a teaspoon of honey to the cider sauce while simmering.
• Use Granny Smith apples for a tart contrast or Fuji apples for a sweeter note.
• If you don’t have fresh sage, dried sage can be used but reduce the amount by half.
• Make sure to use an oven-safe skillet to avoid transferring the chicken to another dish.

Storage

Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to preserve the texture and flavor of the chicken and sauce. Avoid microwaving to keep the prosciutto crispy.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs can be used. They may require slightly longer cooking time and will offer a richer flavor.

Is it necessary to butterfly the chicken breasts?

Butterflying the chicken helps create a pocket for the filling and ensures even cooking. If you prefer, you can pound the chicken thin and roll it with the filling instead.

Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce Recipe

Print Recipe

★★★★★

4.7 from 93 reviews

This Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce is a delightful blend of savory and sweet flavors. Juicy boneless chicken breasts are stuffed with prosciutto, thinly sliced apples, and fresh sage, then seared to a golden brown before roasting in the oven. The dish is complemented by a silky apple cider pan sauce that adds a tangy richness, making it perfect for an elegant yet easy weeknight dinner.

• Author: lucas
• Prep Time: 15 minutes
• Cook Time: 30 minutes
• Total Time: 45 minutes
• Yield: 4 servings 1x
• Category: Main Course
• Method: Stovetop
• Cuisine: American

Ingredients

Scale 1x2x3x

Chicken Filling

• 4 boneless, skinless chicken breasts
• 8 slices prosciutto
• 2 small apples, thinly sliced
• 10 fresh sage leaves
• Salt and black pepper, to taste

Cooking & Sauce

• 4 tablespoons unsalted butter, divided
• 1 tablespoon olive oil
• 1 cup apple cider
• 1 tablespoon Dijon mustard
• 1 teaspoon apple cider vinegar
• 1 tablespoon chopped fresh parsley

Instructions

1. Preheat Oven: Preheat your oven to 375°F (190°C) to prepare for roasting the chicken.
2. Prepare Chicken: Butterfly each chicken breast by slicing horizontally without cutting all the way through, opening them like a book. Season the inside with salt and black pepper.
3. Stuff Chicken: On one side of each butterflied breast, layer 2 slices of prosciutto, a few slices of apple, and 2 fresh sage leaves. Fold the chicken breasts closed over the filling.
4. Sear Chicken: Heat 2 tablespoons of butter and olive oil in an oven-safe skillet over medium-high heat. Add the stuffed chicken breasts and cook for 3-4 minutes on each side until golden brown.
5. Roast Chicken: Transfer the skillet to the preheated oven and roast the chicken for 15-20 minutes, until fully cooked through.
6. Rest Chicken: Remove the skillet from the oven. Transfer the chicken breasts to a plate and tent loosely with foil to keep warm.
7. Prepare Cider Sauce: Place the skillet back on the stovetop over medium heat. Add the apple cider, scraping up any browned bits from the pan bottom. Stir in Dijon mustard, apple cider vinegar, and the remaining 2 tablespoons of butter, whisking until the sauce is smooth.
8. Simmer Sauce: Let the sauce simmer gently for about 5 minutes, allowing it to reduce and thicken slightly. Season with salt and black pepper to taste.
9. Finish Dish: Return the chicken breasts to the skillet to warm through, spooning sauce over each breast.
10. Garnish and Serve: Serve the chicken hot with the cider pan sauce spooned over the top. Garnish with chopped fresh parsley for a fresh finish.

Notes

• Butterflying the chicken breasts ensures even cooking and helps hold the filling inside.
• Use an oven-safe skillet to easily transfer from stovetop to oven.
• Thinly sliced apples provide a subtle sweetness and texture contrast.
• For a crispier prosciutto, you can briefly cook it before stuffing the chicken if desired.
• Make sure to scrape the skillet well when adding cider to capture all the flavorful browned bits.

Keywords: Prosciutto chicken, apple sage chicken, cider pan sauce, stuffed chicken breasts, savory apple chicken