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Prosciutto, Apple, and Sage Butter Chicken with Cider Pan Sauce Recipe

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★★★★★

4.6 from 121 reviews

This Prosciutto Apple and Sage Butter Chicken with Cider Pan Sauce is a deliciously elegant dish featuring tender chicken breasts stuffed with savory prosciutto, crisp apple slices, and fresh sage. The chicken is seared to a golden brown and then roasted in the oven, creating a juicy and flavorful main course. Finished with a luscious apple cider pan sauce infused with Dijon mustard and apple cider vinegar, this recipe is perfect for a cozy dinner with a touch of autumnal flair.

Ingredients

Scale

Chicken and 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 and 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 after searing.
  2. Butterfly Chicken: Slice each chicken breast horizontally without cutting all the way through, opening them like a book to create space for the filling.
  3. Prepare Filling and Season: Season the inside of each butterflied 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. Fold and Sear Chicken: Fold the chicken breasts closed. Heat 2 tablespoons of butter and the olive oil in an oven-safe skillet over medium-high heat. Add the 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 cooked chicken breasts onto a plate and tent with foil to keep warm and retain juices.
  7. Make Cider Sauce: Place the same skillet back on the stove over medium heat. Add apple cider, scraping up any browned bits from the pan. Stir in Dijon mustard, apple cider vinegar, and the remaining 2 tablespoons of butter, whisking until the sauce is smooth.
  8. Reduce Sauce: Let the sauce simmer for about 5 minutes until it thickens slightly and reduces. Season with salt and black pepper to taste.
  9. Reheat Chicken in Sauce: Return the chicken breasts to the skillet to warm through, spooning sauce over each breast to coat.
  10. Serve: Plate the chicken and spoon the cider pan sauce generously over the top. Garnish with chopped fresh parsley for a fresh, colorful finish.

Notes

  • Butterflying the chicken breasts ensures even cooking and creates a pocket for the flavorful filling.
  • Use an oven-safe skillet to seamlessly transfer between stovetop searing and oven roasting.
  • Choose crisp apples such as Granny Smith or Honeycrisp for balance against the savory prosciutto.
  • If you don’t have fresh sage, dried sage can be substituted but use less as it is more concentrated.
  • For a thicker sauce, simmer a few minutes longer or add a small amount of cornstarch slurry.
  • This dish pairs well with roasted vegetables, mashed potatoes, or a simple green salad.

Keywords: prosciutto chicken, apple chicken, sage chicken, cider sauce, stuffed chicken breast, pan sauce, roast chicken breast

Find it online: https://cookwithruby.com/prosciutto-apple-and-sage-butter-chicken-with-cider-pan-sauce-recipe/