Chicken recipe5 for Prosciutto and Balsamic Serves 6 6 boneless, skinless chicken breast halves, lightly pounded to 1/2-inch thickness 3 Tbs. chopped fresh sage Salt and freshly ground pepper, to taste 1 cup all-purpose flour 3 Tbs. extra-virgin olive oil, plus more as needed 1 1/2 cups unsalted chicken stock 2 oz. thinly sliced prosciutto, julienned 2 to 3 tsp. balsamic vinegar Directions:Sprinkle the chicken evenly with the sage and season lightly with salt and pepper. Put the flour in a shallow dish. Dredge the chicken in the flour and shake off the excess. In a large sauté pan over medium heat, warm the olive oil. Working in batches, cook the chicken until golden brown underneath, about 5 minutes. Turn the chicken over and cook until golden brown underneath, about 5 minutes more. Transfer to a platter. Whisk the stock into the pan. Add the prosciutto and vinegar and bring to a boil. Reduce the heat to low, return the chicken to the pan and cook, basting occasionally with the sauce, until the juices run clear when the chicken is pierced with a knife, 7 to 10 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and serve alongside.
Other Chicken recipes
Chicken recipes 1 Chicken parmigiana Chicken recipes 2 Lemon Chicken Chicken recipes 3 Thai Chicken Chicken recipes 4 Baked Teriyaki Chicken Chicken recipes 6 Chicken Cacciatore Chicken recipes 7 BBQ Chicken Chicken recipes 8 Mexican Chicken Casserole Chicken recipes 9 Chicken and Rice Stuffed Peppers Chicken recipes 10 Chicken and Cheese Pasta Chicken recipes 11 Chicken Tetrazzini Chicken recipes 12 Creamed Chicken
Chicken recipe5 for Prosciutto and Balsamic return to home page
|
