Sprinkle the chicken thighs with salt and pepper. In a dry, heavy frying pan large enough to accomodate the chicken thighs in one layer (or do in 2 batches) place the chicken thighs skin-side down and brown over medium heat, letting the fatty skin melt and bits of fat melt and brown the chicken on the first side. Turn the chicken over and brown the second side a little bit. The chicken will not be cooked through. Remove the chicken to a plate, add the olive oil to the pan if needed, then lightly sizzle the prosciutto. Remove the prosciutto from the pan.
Return the chicken to the pan in one layer, top with sage leaves, then the prosciutto, then add the garlic to the pan. Cover tightly with a lid and cook over medium-low heat until the chicken is done on one side, then turn over and repeat. You want the chicken cooked through but moist and juicy, the sage crisp and prosciutto flavoring it completely, 20 to 25 minutes total.
Squeeze the lemon over the top of the chicken and into the pan, then add about 1/2 cup broth or water, and cook over medium high heat until it forms a flavorful glaze, only a few minutes. Remove from the heat and serve.
Total time: 45 minutes
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|Serving Size: 1 Serving (114g)|
|Recipe Makes: Servings|
|Calories from Fat: 2 (40%)|
|Amt Per Serving||% DV|
|Total Fat 0.2g||0 %|
|Saturated Fat 0g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0g|
|Cholesterol 0mg||0 %|
|Sodium 619.2mg||21 %|
|Potassium 34.1mg||1 %|
|Total Carbohydrate 0.2g||0 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 0.2g|
|Protein 0.6g||1 %|
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Calories per serving: 5
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