This impressive entrée takes about 20 minutes and tastes more complicated than it is. Chicken breasts are wrapped in prosciutto and sautéed until crispy. Then a simple pan sauce made with lemon juice, chicken broth and a bit of butter is poured over; so easy and delicious. I’ll be looking for this recipe whenever I have prosciutto on hand….From the Eating Well magazine website.
4 (4 ounce) boneless, skinless chicken breasts
1/2 tsp. ground pepper
1/8 tsp. kosher salt
4 thin prosciutto slices (about 2 ounces)
2 Tbs. extra-virgin olive oil
1/4 cup unsalted chicken broth
2 Tbs. lemon juice
2 Tbs. unsalted butter
2 Tbs. chopped fresh flat-leaf parsley
1/4 tsp. crushed red pepper
Preheat oven to 425 degrees. Season chicken evenly with pepper and salt; wrap each chicken breast with 1 prosciutto slice, covering as much of the chicken as possible.
Heat oil in a large ovenproof skillet over medium high heat. Add the chicken to the pan and cook until golden brown on 1 side, 3 to 4 minutes. Turn the chicken over and place the pan in the oven.
Bake until an instant-read thermometer inserted in the thickest portion of the chicken registers 165 degrees, 4 to 6 minutes. Remove from the oven and transfer the chicken to a plate.
Return the skillet to medium heat; add broth and lemon juice; stir, scraping up any browned bits from the bottom of the pan. Simmer until reduced by about half, 1 to 2 minutes. Remove from heat and stir in butter, parsley and crushed red pepper. Serve the sauce over the chicken. Serves 4.
Note: My breasts (chicken breasts!) were twice the size of the 4 oz. ones in the recipe. I pounded them a bit to flatten and tenderize, and cooked them a bit longer in the pan and in the oven; 10-12 minutes. BE CAREFUL of the hot pan coming out of the oven, and when making the sauce- that handle is 425 degrees! Best not to remove the hot pad so you don’t forget. I made all the sauce for the two of us and you will want to as well – just splash in more broth.
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