I pulled this recipe out of an old "Taste of Home" I had floating around. 3 out of 4 kids asked for seconds, so I take that as a win! I did make a LOT of rice, so I ended up freezing a bunch for another meal. The original recipe calls for fresh sage, which I skipped since I forgot at the store... Plus I think this would have scared away kids. Instead I just sprinkled some dried sage into the sauce, and it added a really nice flavor to the entire dish.
2 medium onions, chopped
2 tablespoons butter
2 cups uncooked long grain rice
4 cups chicken broth
8 boneless skinless chicken breast halves (4 ounces each)
4 thin slices prosciutto or deli ham, halved
16 fresh sage leaves
1/2 teaspoon salt
1/4 teaspoon pepper
2 tablespoons olive oil
1/2 cup white wine
1/4 cup sour cream
1/2 teaspoon sugar
1 teaspoon minced fresh sage
In a large saucepan, saute 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 each chicken breast; fill with prosciutto and two sage leaves. Sprinkle with salt and pepper.
In a large skillet over medium heat, brown chicken in oil in batches for 1-2 minutes on each side; return all to the pan. Reduce heat to low. Cover and cook for 8-10 minutes or until a thermometer reads 170°. Remove and keep warm.
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.