This dish is one of those classic preparations that I have updated and refined from its Roman trattoria roots to fit into the casual elegance that is the basis for evening meals at The Ranch. The crisp, salty shards of proscuitto giving way to the juicy sage-scented chicken breast are an ethereal experience the boys love. Contrasting beautifully with the acidic bite of capers, artichokes, and lemon this is one of my personal favorites Serve it alongside the creamy, unctuous soft polenta recipe I have included and you will never look at chicken the same way again. A true elevation of a humble bird!

Ingredients

4 boneless skinless chicken breasts
8 slices proscuitto, thinly sliced
Whole sage leaves (as needed)
3 shallots, chopped
4 cloves garlic, chopped
1 tsp grated lemon zest (invest in a micro plane – it will alter your
outlook on citrus peel forever)
1/2 cup artichoke hearts, quartered
1 Tbs. capers
2 Roma tomatoes or one regular tomato, outside only, diced small
Juice of 1/2 lemon
3/4 cup chicken stock
1 stick unsalted butter
1/4 cup chopped flat leaf parsley
Kosher salt and black pepper

Method

Flatten out chicken breasts slightly by covering with plastic wrap and pounding with the palm of your hand. Chicken should be a uniform thickness and about 1/2 inch thick. Season both sides of chicken with black pepper. Place 2-3 whole sage leaves on the top (skin side) of the chicken breasts. Lay out proscuitto on the table with one slice slightly overlapping the other. Lay down chicken breast sage side down on proscuitto. Wrap chicken breast in proscuitto, securing tightly. Repeat with remaining breasts and reserve.

When all ingredients are prepped, heat a heavy bottom skillet over medium-high heat. Sear chicken in small amount of olive oil until nice color is achieved on the proscuitto. Turn chicken over and place skillet in oven. Cook for 5-6 minutes until chicken is cooked through. Remove chicken from skillet and place on a plate. Cover with foil to keep warm. In skillet, sweat shallots and garlic in oil until softened. Add lemon juice and chicken stock. Reduce over medium heat until liquid is reduced by half. Add artichoke hearts and capers and cook for a minute or two to heat through. Add tomatoes, parsley, and butter over low heat and stir constantly until butter is emulsified into the sauce. Place chicken on individual plates and pour sauce over.