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CHICKEN WITH PROSCIUTTO AND BALSAMIC Recipe

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This recipe for CHICKEN WITH PROSCIUTTO AND BALSAMIC is from The Sefcik Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 Boneless, skinless Chicken Breasts Halves
3 tbsp. chopped fresh Sage
Salt and freshly ground Pepper
1 cup all-purpose Flour
3 tbsp. Olive Oil
1 1/2 cups unsalted Chicken Stock
2 oz thinly sliced Prosciutto, julienned
2 - 3 tsp. Balsamic Vinegar
Directions:
Directions:
Lightly pound chicken to 1/2" thick. Sprinkle chicken evenly with sage and season lightly with salt and pepper. Put flour in shallow dish; dredge chicken in flour and shake off excess. In a large saute pan over medium heat, warm olive oil. Working in batches, cook chicken until golden brown, about 5 minutes. Turn and cook other side until golden brown, about 5 minutes. Transfer to platter. Whisk stock into pan. Add prosciutto and vinegar, bring to boil. Reduce heat to low, return chicken to pan and cook, basting occasionally with sauce until done, approximately 7 -10 minutes. Transfer chicken to warm platter. Season sauce with salt and pepper, spoon over chicken to serve.
Personal Notes:
Personal Notes:
A family favorite recipe from the Williams Sonoma Kitchen.

 

 

 

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