Name: Prosciutto, Apple, and Sage Butter Chicken with Cider Bliss Sauce Recipe
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 4 chicken cutlets (or 2 boneless chicken breasts sliced in half); Kosher salt (for seasoning); Black pepper (for seasoning); 4 teaspoons apple butter; 1/2 cup crumbled blue cheese (or 4 thin slices of gouda cheese); 8 slices prosciutto; 2 small shallots, halved; 4 cloves garlic, smashed; 1-2 Honeycrisp apples, cut into wedges; 1 sprig fresh rosemary; 2 sprigs fresh thyme; 12 leaves fresh sage; 2 tablespoons extra virgin olive oil; 2 tablespoons salted butter; 1/2 cup dry white wine; 1/2 cup apple cider

Introduction

This Prosciutto Apple and Sage Butter Chicken with Cider Bliss Sauce is a delightful blend of savory and sweet flavors, perfect for a cozy weeknight dinner or special occasion. Tender chicken cutlets wrapped in prosciutto pair beautifully with crisp apples and a rich, aromatic sauce. Ready in just 30 minutes, it’s an impressive yet easy dish to prepare.

The image shows a black skillet filled with three pieces of golden-brown chicken thighs, each topped with a crispy, dark red prosciutto slice. The chicken sits in a shallow pool of light brown sauce, which also holds several lightly caramelized potato wedges with a golden-yellow color. Fresh green sage leaves are placed on top of the chicken and scattered in the sauce, adding a touch of green contrast. The skillet has a rustic look and is placed on a soft gray cloth over a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

4 chicken cutlets (or 2 boneless chicken breasts sliced in half)

Kosher salt (for seasoning)

Black pepper (for seasoning)

4 teaspoons apple butter

1/2 cup crumbled blue cheese (or 4 thin slices gouda cheese)

8 slices prosciutto

2 small shallots, halved

4 cloves garlic, smashed

1–2 Honeycrisp apples, cut into wedges

1 sprig fresh rosemary

2 sprigs fresh thyme

2 tablespoons extra virgin olive oil

2 tablespoons salted butter

12 leaves fresh sage

1/2 cup dry white wine

1/2 cup apple cider

Instructions

Step 1: Preheat the oven to 425°F and grease an oven-safe skillet with olive oil.

Step 2: Season the chicken cutlets with kosher salt and black pepper. Spread 1 teaspoon of apple butter on each cutlet, top with cheese, then wrap each piece with two slices of prosciutto.

Step 3: Arrange the halved shallots, smashed garlic, and apple wedges around the chicken in the skillet. Add rosemary and thyme sprigs, drizzle olive oil over the apples, and season with salt and pepper.

Step 4: Roast in the oven for about 15–20 minutes until chicken is cooked through.

Step 5: Switch the oven to broil. Remove the apples and broil the chicken for 1–2 minutes until the prosciutto is crispy.

Step 6: On the stovetop, place the skillet over medium heat. Add butter and sage leaves, cooking for 1–2 minutes until the sage is golden brown and crisp.

Step 7: Pour in white wine and apple cider, bringing the mixture to a boil. Let it reduce by half, about 5 minutes.

Step 8: Return the chicken and apples to the skillet, simmer for 1 minute to meld flavors.

Step 9: Serve the chicken topped with apple wedges, drizzled generously with the pan sauce.

Tips & Variations

Substitute blue cheese with gouda if you prefer a milder flavor.

Use other tart apples like Granny Smith for a sharper contrast.

For a richer sauce, finish with a splash of heavy cream after reducing the cider and wine.

Make sure to use an oven-safe skillet to avoid transferring the chicken between dishes.

Fresh herbs really elevate this dish – don’t skip the sage, rosemary, and thyme.

FAQs

Can I use chicken thighs instead of cutlets?

Yes, boneless, skinless chicken thighs can be used. Adjust cooking time as thighs are thicker and may require a few extra minutes to cook through.

What if I don’t have apple butter?

You can substitute with a small amount of regular apple sauce or even a mild fruit jam, though the apple butter adds a unique depth and sweetness that enhances the dish.