Chicken With Prosciutto And Balsamic
This flavorful Sage and Prosciutto Chicken recipe features tender, lightly pounded chicken breasts coated with a savory sage seasoning. The chicken is then pan-seared to a golden brown perfection before being simmered in a delicious sauce made with prosciutto, balsamic vinegar, and chicken stock. The result is a delightful dish that is sure to impress your dinner guests with its robust flavors and elegant presentation.
— Constant Cookbook
Ingredients
- 6 boneless, skinless chicken breast halves,
- lightly pounded to 1⁄2-inch thickness
- 3 Tbs. chopped fresh sage
- Salt and freshly ground pepper, to taste
- 1 cup all-purpose flour
- 3 Tbs. extra-virgin olive oil, plus
- more as needed
- 1 1⁄2 cups unsalted chicken stock
- 2 oz. thinly sliced prosciutto, julienned
- 2 to 3 tsp. balsamic vinegar
Instructions
- Sprinkle the chicken evenly with the sage and season lightly with salt and pepper. Put the flour in a shallow dish. Dredge the chicken in the flour and shake off the excess.
- In a large sauté pan over medium heat, warm the olive oil. Working in batches, cook the chicken until golden brown underneath, about 5 minutes. Turn the chicken over and cook until golden brown underneath, about 5 minutes more. Transfer to a platter.
- Whisk the stock into the pan. Add the prosciutto and vinegar and bring to a boil. Reduce the heat to low, return the chicken to the pan and cook, basting occasionally with the sauce, until the juices run clear when the chicken is pierced with a knife, 7 to 10 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and serve alongside. Serves 6.
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