| Cuisine: Italian | Type: Main Course | Serves: 2 |
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Source:
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Cuisine at Home: Cuisine for 2 (second edition) |
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Attributes:
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Comments:
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A yummy new take on an old classic. The sauce is to die for! |
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Serving Suggestions:
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Ingredients:
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For the chicken: 2 boneless skinless chicken breasts halves (about 5 oz each) ground black pepper 2 oz. block provolone cheese, cut into two sticks 4 slices prosciutto 1 tsp. olive oil 1 tsp. butter For the sauce: 1 Tb minced shallots 1 tsp. unsalted butter 1/4 cup dry white wine 1/3 cup low sodium chicken broth juice of 1/2 lemon 2 T butter, softened 1 tsp. minced fresh sage leaves |
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Instructions:
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Preheat oven to 400 F. Season chicken with pepper, cut a slit in each, then stuff with cheese. Wrap each breast with two overlapping slices of prosciutto. Sautè chicken in oil and 1 tsp. butter in a nonstick skillet over medium high heat. Cook, turning to brown all sides, 6-8 minutes total. Place chicken bundles on a rack set on a baking sheet; transfer chicken to oven for 5 minutes to finish cooking. Remove chicken and let it rest 5 minutes before serving. Sautè shallots for sauce in 1 tsp. butter over medium-high heat using same skillet in which chicken was browned. Cook until shallots are soft, about 1 minute. Deglaze pan with wine; simmer over high heat until liquid nearly evaporates. Add broth and lemon juice; simmer until liquid is reduced by half, about 3 minutes. Stir in 2 T butter and the sage. (Do not boil or sauce will separate!) Place chicken breasts on plate and drizzle with sauce. |
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Related recipes:
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None |
2009-06-26