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"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Balsamic Chicken and Prosciutto Recipe

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This recipe for Balsamic Chicken and Prosciutto is from Palmieri Family-Tree 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 and Skinless Chicken Breasts (pound cutlets to 1/2 in.)
3 tbsp. Fresh Sage (chopped)
Salt and Pepper to taste
1 c. Flour
3 tbsp. Olive Oil (plus more if needed)
11/2 c. Chicken Stock
4-6 oz. Sliced Prosciutto (thinly sliced; more if desired)
4 tbsp. Balsamic Vinegar
Directions:
Directions:
Broil 1/2 of the prosciutto slices until crisp, set aside
Sprinkle chicken with sage and season with salt and pepper
Dredge chicken in flour, shake off excess flour
Warm olive oil over medium heat in a large sauté pan
In batches, cook chicken until golden brown, approximately 5 minutes per side; transfer to a platter
Whisk stock into pan
Slice remaining prosciutto into strips and add to pan, add vinegar and bring to a boil
Reduce heat to low, return chicken to pan, basting occasionally for about 10 minutes
Remove chicken, season sauce with salt and pepper
Serve sauce with chicken and top with the crisp prosciutto
Number Of Servings:
Number Of Servings:
6

 

 

 

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