Italian Smothered Chicken With Crispy Prosciutto Food

ITALIAN SMOTHERED CHICKEN WITH CRISPY PROSCIUTTO

Steps:

• Season chicken breasts with salt and pepper. Place 1/3 cup flour in shallow bowl; dredge chicken breasts in flour, shaking off any excess.
• In deep 12-inch nonstick skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add prosciutto; cook and stir about 2 minutes or until crispy. Using slotted spoon and leaving as much of the fat as possible in skillet, transfer prosciutto to plate, and set aside.
• Add chicken breasts to hot skillet; cook over medium heat about 5 minutes on each side or until browned. Transfer to plate.
• Add additional 1 tablespoon butter and 1 tablespoon oil to skillet; heat over medium-high heat. Add mushrooms; cook about 4 minutes or until they begin to brown. Add onion; cook about 6 minutes or until softened. Add garlic; continue to cook another minute.
• Sprinkle 2 tablespoons flour over vegetables; cook and stir 2 minutes.
• Add wine; cook and stir until almost evaporated. Stir in broth; heat to boiling. Reduce heat to medium-low; return chicken breasts to skillet. Cook 10 to 15 minutes or until chicken is cooked through (at least 165°F) and sauce is thickened. Top each serving with crispy prosciutto. Serve over cooked pasta, if desired.

PROSCIUTTO STUFFED CHICKEN

Steps:

• Preheat oven to 425.
• On baking sheet arrange chicken pieces skin side up.
• Stuff 1 slice of Prosciutto under the skin of each piece.
• sprinkle with fresh lemon juice
• cut butter pat into 4 pieces - place one piece on each chicken part.
• Season chicken with salt and pepper as desired.
• Roast until juices run clear about 35-40 minutes.

CHICKEN WITH PROSCIUTTO

Steps:

• 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).