Chicken with Prosciutto and Balsamic
Chicken with Prosciutto and Balsamic is rated
out of
5 by
7.
Prep Time:
20 minutes
Cook Time:
18 minutes
Servings:
6
When searing the chicken breasts, be sure to use a large, heavy pan and don't crowd the food. This would lower the temperature, trap moisture and create steam, preventing the chicken from browning properly. The drippings left in the pan after searing contribute rich flavor to the sauce.
Ingredients:
- 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. Serves 6.
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. Serves 6.
Williams-Sonoma Kitchen.
Rated 5 out of
5
by
TP143 from
Delicious, simple and quasi healthy!
3rd time making it. Love this recipe, I do add garlic and extra balsamic to it though.
Date published: 2020-06-22
Rated 1 out of
5
by
BobbyC from
Don't Make This
This came out terrible and tasted funny. Not a family hit. Huge miss. Stick to a basic Chicken Marsala. Will never make this cap again.
Date published: 2019-01-15
Rated 5 out of
5
by
Kimmy from
Loved but added some extras
My 18 yr old thinks everything is boring unless it's super spicy. Made exactly as written except added 1/2 finely minced shallot and 2 cloves garlic to liquid mix. Was pretty liberal with the balsamic vinegar as well. Put a small sprig of rosemary on top of each cutlet while cooking. Precooked extra prosciutto extra crispy to crumble on top because it's prosciutto and only half made it into panic, lol!
Date published: 2017-08-29
Rated 5 out of
5
by
Colacook from
Excellent
Made it according to recipe except I used chicken breast strips. That reduced my cooking time. We served the chicken and sauce over mashed potatoes. It was delicious and easy to prepare. Will make again!
Date published: 2017-08-15
Rated 5 out of
5
by
fairfaxgirl from
Delicious!
Wow- this recipe has fabulous flavor and took very little effort to make. Simple ingredients, but big flavor!
Date published: 2013-01-08
Rated 5 out of
5
by
DiscrimminatingTaste from
Five Star Restaurant Quality
This was an amazing dish. It was mouth watering. My family loved it. I prepared it using 2 1/2 T. of balsamic and also powdered sage. 5 star restaurant quality.
Date published: 2012-09-20
Rated 5 out of
5
by
FamillyCook from
Wonderful and Easy!!
This recipe was easy and delicious! With a family of 7 to feed this was a great meal that did not take long. Perfect for a family dinner or if you needed something more fancy. Served it with red roasted potatoes and steamed broccoli. They ate everything!
Date published: 2012-01-04