Main Dishes, Poultry

Chicken With Prosciutto And Balsamic

  • 6 Chicken breasts boneless 1/2" thick
  • 3 tablespoons Sage chopped
  • ~ Salt and pepper to taste
  • 1 cup Flour
  • 3 tablespoons Extra-virgin olive oil
  • 1 1/2 cups Chicken stock, unsalted
  • 2 oz Prosciutto, thinly sliced, julienned
  • 2-3 teaspoons Balsamic vinegar

    • Sprinkle chicken evenly with sage and season lightly with salt and pepper. Put flour in a shallow dish; dredge chicken in flour and shake off excess. In a large saute pan over medium heat, warm oliveoil. Working in batches, cook chicken until golden brown underneath, about 5 minutes; transfer to a platter. Whisk stock into pan. Add prosciutto and vinegar and bring to a boil. Reduce heat to low, return chicken to pan and cook, basting occasionally with sauce, until juices run clear when chicken is pierced with a knife, 7 - 10 minutes. Transfer chicken to a warmed paltter, season sauce with salt and pepper and serve alongside . Serves 6

    This recipe courtesy of the From My Kitchen Cookbook. 

    Contributed by Fred And Evy Nitchy of Coronado, CA. 

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