4 small bone-in chicken breasts with skin
4 slices of prosciutto
1 tsp whole capers
4 sun-dried tomatoes in oil chopped
2 cloves garlic chopped
1 small shallot chopped
1 tsp dried sage chopped
1/4 C broth (chicken or beef)
2 tbsp red wine
1 tbsp cream (or whole canned coconut milk)
3 tbsp butter
1 tbsp olive oil
Prep: Pre-heat oven to 400 degrees. Season chicken with salt and pepper. Wrap prosciutto around chicken and cover as much of the breast as possible. Secure with a non-scented toothpick. Heat a large oven safe saute pan with 1 tbsp butter and 1 tbsp olive oil. When hot (butter should bubble and turn slightly brown), add chicken and brown (1-2 minutes per side). Put saute pan in preheated oven for a total of 15-20 minutes until chicken is cooked through, turning chicken over once halfway through the cooking time, after 8-10 minutes.
Remove chicken from oven and put on a separate plate (you can remove the toothpick at this point) and place saute pan over medium high heat. Add shallots, garlic, sun-dried tomatoes, and capers and cook for about 2 minutes or until shallots have softened but not browned. Add red wine and scrape any bits from sides of pan. Add broth and cream (or coconut milk) and reduce liquid in pan by 1/2. Remove pan from heat, add butter and stir until completely melted and dissolved. Sauce should have thickened. Pour sauce over chicken, serve and enjoy.
Courtesy of www.primarilypaleo.com.