Description

This Prosciutto Apple and Sage Butter Chicken recipe combines tender oven-roasted chicken cutlets wrapped in savory prosciutto, topped with apple butter and creamy cheese, paired with sweet Honeycrisp apples, roasted garlic, and shallots. Finished with a crisp sage and browned butter infusion and a flavorful white wine and apple cider pan sauce, this dish offers a perfect balance of sweet, savory, and aromatic flavors, ideal for an elegant weeknight dinner or special occasion.

Ingredients

Scale

Chicken and Toppings

4 chicken cutlets, or 2 boneless chicken breasts, sliced in half horizontally
Kosher salt and black pepper, to taste
4 teaspoons apple butter
1/2 cup crumbled blue cheese or 4 thin slices gouda cheese
8 thin slices prosciutto

Vegetables and Herbs

2 small shallots, halved
4 garlic cloves, smashed
1-2 Honeycrisp apples, cut into 10-12 wedges
1 sprig fresh rosemary
2 sprigs fresh thyme
12 fresh sage leaves

Cooking Fats and Liquids

2 tablespoons extra virgin olive oil
2 tablespoons salted butter
1/2 cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
1/2 cup apple cider

Cook Mode Prevent your screen from going dark

Instructions

Preheat and Prepare Chicken: Preheat the oven to 425°F. Grease an oven-safe skillet with olive oil. Season the chicken cutlets with kosher salt and black pepper. Spread each cutlet evenly with 1 teaspoon of apple butter, then top with your choice of cheese, either crumbled blue cheese or gouda slices.
Wrap and Arrange for Roasting: Wrap two slices of prosciutto around each prepared chicken cutlet. Place the wrapped chicken cutlets into the greased skillet. Arrange the halved shallots, smashed garlic cloves, and apple wedges around the chicken. Add the fresh rosemary and thyme sprigs. Drizzle the apples and veggies with olive oil and season with salt and pepper.
Roast the Chicken: Transfer the skillet to the preheated oven and roast for 15-20 minutes, until the chicken is fully cooked through and juices run clear.
Broil to Crisp Prosciutto: Switch the oven setting to broil. Remove the apples from the skillet and set aside on a plate. Return the chicken to the oven, broil for 1-2 minutes—watch closely—until the prosciutto crisps up nicely. Remove the chicken and place it on the plate with the apples.
Prepare Sage Butter Sauce: Place the skillet with the shallots and garlic on the stovetop over medium heat. Add the salted butter and sage leaves. Cook for 1-2 minutes until the butter browns slightly and the sage leaves become crisp. Remove the crispy sage and add to the plate with the chicken and apples.
Make Pan Sauce: To the skillet, add the dry white wine and apple cider. Bring the mixture to a boil over high heat and boil for about 5 minutes until it reduces by half. Return the chicken and apples to the skillet and simmer for 1 minute to meld the flavors. Remove from heat.
Serve: Serve the chicken cutlets topped with the roasted apples. Drizzle the cider and wine pan sauce over the top and garnish with the fried sage leaves. Pair with rice pilaf or your favorite side dish. Enjoy your flavorful meal!

Notes

This recipe highlights oven roasting as the primary cooking technique with a finishing broil for crisping the prosciutto.
Use fresh Honeycrisp apples for the best balance of sweetness and firmness.
You can substitute the blue cheese with gouda for a milder flavor.
Be sure to watch carefully when broiling the prosciutto to prevent burning.
The pan sauce made from white wine and apple cider complements the sweet and savory flavors perfectly.
This dish pairs beautifully with a simple rice pilaf to make a complete meal.

Nutrition

Serving Size: 1 serving
Calories: 533 kcal
Sugar: 9 g
Sodium: 690 mg
Fat: 32 g
Saturated Fat: 12 g
Unsaturated Fat: 18 g
Trans Fat: 0 g
Carbohydrates: 21 g
Fiber: 3 g
Protein: 38 g
Cholesterol: 110 mg