This is one of those dishes whose flavor far outpaces the effort. It’s company-worthy, but also perfectly suited for a Wednesday night casual supper. The sage permeates every bite of the meat and the lemon in the pan sauce gives a pleasant tang against the saltiness of the prosciutto.
This is traditionally made with boneless pork loin chops, which are also amazing.
8 boneless, skinless chicken thighs (or 8 boneless pork loin chops)
salt and fresh ground pepper
8 slices prosciutto (Applegate Farms makes a good one with no sugar)
8 large sage leaves, or more if small
coconut oil, butter, or cooking fat of choice
2 cloves garlic, minced
1 1/2 cups chicken broth (bonus points for homemade)
juice and zest of 1 lemon
1) Place thighs on a cutting board on a sturdy surface. Pound with a meat mallet or other tool (I used a jar) until about 1/2-inch thick. Salt and pepper both sides of each thigh. Add 1 slice of prosciutto to inner side of thigh, top with a sage leaf, fold thigh in half, and secure the seam with a toothpick threaded through to hold the ends together.
2) Add cooking fat to a large skillet (not cast iron) over medium-high heat. When pan is hot, add chicken thighs, being careful not to crowd. Cook until well-browned on one side (about 7 minutes), flip and cook on the other side until browned and chicken is cooked through (another 7-8 minutes). Remove chicken from skillet and set aside.
3) Add more fat to pan if needed and sauté garlic until fragrant (1 minute). Add chicken broth and lemon zest and juice. Crank heat to high and reduce sauce down until it thickens up a bit and the flavors are concentrated (7-10 minutes). Keep an eye on it, since it can go from watery to dry very quickly. If desired, you can add the chicken back to the pan to re-warm. Remove toothpicks and serve chicken with sauce poured over.