Prep time: 25 mins | Cook Time: 20 | Yield: 8 servings

Ingredients:

2 medium onions, chopped

2 tbsp butter

2 cups uncooked long grain rice

4 cups chicken broth

8 boneless skinless chicken breast halves (4 oz. each)

4 thin slices prosciutto or deli ham, halved

8 fresh sage leaves

1/2 tsp salt

1/4 tsp pepper

2 tbsp olive oil

1/2 cup white wine

1/4 cup sour cream

1/2 tsp sugar

1 tsp minced fresh sage

Instructions:

  1. In a large saucepan, sauté the onions in butter until tender. Add rice and stir to coat. Stir in broth and bring to a boil. Reduce heat; cover and simmer for 15-20 minutes or until tender. Fluff with a fork. Meanwhile, cut a slit lengthwise through the thickest part of the chicken breast; fill with prosciutto and two sage leaves. Sprinkle with salt and pepper.
  2. In a large skillet over medium heat, brown chicken in oil for 1-2 minutes on each side. Reduce heat to low; cover and cook for 8-10 minute or until juices run clear. Remove and keep warm.
  3. Add wine to the pan. Bring to a boil. Reduce heat; simmer, uncovered, for 2-3 minutes or until slightly reduced. Stir in the sour cream, sugar and minced sage; heat through (do not boil). Serve with chicken and rice.