Ingredients
4 chicken breast halves with skin and bones4 tablespoons extra virgin olive oil
1 cup finely chopped onion
1/2 cup finely chopped carrot
1 cup finely chopped celery
1 cup dry white wine
1/2 cup (packed) slivered prosciutto (about 1 and 1/2 ounces)
3 tablespoons chopped fresh sage or
3 teaspoons dried sage
Description
Petit Chef
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