Gluten FreePaleoRecipesWhole30

Prosciutto Chicken with Sage Clarified Butter

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One of my favorite toppings for chicken is sage brown butter. When the fresh sage leaves become crispy and flavor the butter in the pan it forms a delicious topping. I invented this recipe out of necessity: it combines some of my favorite ingredients and it is completely Whole30 compliant. If you’re a bit nervous about the complexity, let me assure you that it is quite simple. Although it has a few steps, this is actually a simple recipe that produces delightful results. Try it out soon and let me know what you think!

Prosciutto Chicken with Sage Clarified Butter



  • Chicken breasts (I used 1.72 pounds – 3 breasts, which I butterflied. You can also pound them.)
  • Clarified butter or ghee. (You can find this online if you can’t find it in your local store. Here is one example that I have used before.)
  • Prosciutto. (I usually buy the Trader Joe’s brand or the HEB store brand. The only ingredients should be pork and salt.)
  • Fresh sage leaves. (If you use sage at all, it is much more economical to buy a plant than it is to buy the expensive packages from the store. I have a pot of sage, rosemary, and thyme and I believe it was about $6 at Trader Joe’s. Check your local stores or grow your own. They can be kept on a windowsill if you live somewhere cold. I actually keep mine inside by our balcony glass door and they seem to thrive there.)
  • Salt and pepper


Preheat oven to 400 F.

First you’ll want to butterfly or pound your chicken breasts, then sprinkle them on both sides with salt and pepper. Mine were a little thicker than I prefer because I didn’t pound them.


Place about half a slice of prosciutto on each piece.


Roll the chicken up or fold them in half. You can secure them with toothpicks if you’ve rolled them, but I never seem to have them on hand and it works just fine.


Heat up plenty of ghee/clarified butter in a pan over medium-high heat. I love our really old stainless steel frying pan (it says “Made in West Germany” if that gives you an idea of its age). This is probably the modern equivalent.

Place the chicken breasts in the pan and sear until the first side is browned.


Flip them over and repeat on the other side.


Transfer the chicken to an oven safe dish…


and bake them for 20-30 minutes until completely cooked.


While the chicken is baking, you can prepare the sage sauce.

First, melt plenty of butter in a pan over medium-low heat. This will become your sauce, so don’t be stingy here.

Place the sage leaves in the pan.


Stir frequently and cook until the sage leaves start to get crispy. You want them to be crispy but not burnt, so remove them from the heat right when they crisp because they will brown quickly. Add a pinch of salt to the pan and your sauce is complete.

Garnish your chicken with the sage leaves and pour the sage clarified butter over the top.


You can serve this with whatever you like, but we had roasted cauliflower and sautéed spinach. The cauliflower went especially well with the sage butter.

Try this recipe out and feel free to post a picture of your results to instagram and tag @crossroadhealth. Let me know what you think!

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