Chicken with Prosciutto
"This is a great week night meal- quick, easy , AND my kids adored it. I got the original idea from a recipe in a Williams-Sonama Catalog. I think the addition of a couple of tablespoons of chopped Kalamata olives would make a nice variation."
- Ready In:
- 25mins
- Ingredients:
- 7
- Serves:
-
4
ingredients
- 4 boneless skinless chicken breasts
- 1 -2 tablespoon fresh sage, chopped
- 1⁄2 cup flour
- 1 -2 tablespoon olive oil
- 1 1⁄2 cups chicken broth
- 2 ounces prosciutto, thinly sliced,then julienned
- 2 teaspoons balsamic vinegar
directions
- Pound chicken breasts to approximately 1/2 inch thick.
- Sprinkle with chopped sage, then salt and pepper to taste.
- Dredge lightly in flour and set aside.
- Heat olive oil in large saute pan over medium high heat.
- Add chicken in single layer (do in batches if your pan is too small) and saute until lightly browned on bottom (about 3-4 minutes).
- Turn and cook on other side (another 3-4 minutes).
- Remove from pan and keep warm.
- Add broth to pan and deglaze.
- Add prosciutto and balsamic vinegar.
- Bring to a boil.
- Reduce heat.
- Return chicken to pan and simmer, uncovered, until sauce is reduced slightly and chicken is fully cooked (about 5 min).
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Reviews
-
Absolutely phenomenal. So quick and easy to make, and my kids request it constantly. We never have a bite left. Flavors are fantastic, chicken is perfectly tender -- I can't say enough good things about this recipe. -
This chicken is amazing! I made it for my parents, and they both kept raving about it. We grated some Parmesan cheese to sprinkle over the top. It was very delicious and will definitely be made again. Thanks! -
I made some variations to this recipe according to what I had on hand but it turned out wonderfully! I used dried tarragon instead of sage, wrapped each chicken breast with a piece of deli-cut swiss cheese then a slice of prosciutto. Lastly, I dipped each breast in a little egg substitute and coated in panko crumbs. Thickened the sauce with a cornstarch slurry but did not return the chicken to pan to retain the crispy texture. -
This was a rather interesting flavored dish! The chicken is very tender. I let it cook long enough for most of the liquid to cook out and it was more like glaze of sorts. I might suggest using low sodium chicken broth since the prosciutto is salty and the cooking process extracts the salt into the dish. I served this with my honey roasted new potatoes and steamed asparagus.
Tweaks
-
I made some variations to this recipe according to what I had on hand but it turned out wonderfully! I used dried tarragon instead of sage, wrapped each chicken breast with a piece of deli-cut swiss cheese then a slice of prosciutto. Lastly, I dipped each breast in a little egg substitute and coated in panko crumbs. Thickened the sauce with a cornstarch slurry but did not return the chicken to pan to retain the crispy texture.
RECIPE SUBMITTED BY
ktdid
United States
I've lived in Seattle for the past 20 years. I'm a scientist who works in the pharmaceutical industry and I cook for fun and relaxation. I read cookbooks like novels and have trouble passing a used bookstore without going in. My current favorite cookbooks are Pam Anderson's How to Cook Without a Book, Jerry Traunfeld's The Herbfarm Cookbook, and Shirley Corriher's Cookwise.
