Prosciutto Wrapped Chicken Breast in Herb Chianti Sauce
We made a version of this dish years ago at a cooking class. Over time, we have made it our own, serving it often when we (used to) have guests
This is what I call maximum presentation in minimal time, making a really pretty dish. It’s a lot easier than it looks!
One key is to always, always buy good prosciutto. We recently, for another dish, bought sub par prosciutto, that we could not even pull from the package without ruining it. This requires nice, pretty strips. Try to buy from the deli counter, so you can control the thickness. If short on time, find a quality package as we did on this recipe today.
The recipe calls for 4 chicken breasts. We had 3 rather large chicken breasts today and it worked fine.
Wrap that chicken
We like one big piece over the center of the chicken. You can also spiral in thinner strips. The prosciutto has plenty of salt so only pepper at this stage.
Look at that messy stove!
We don’t always pull out that splatter guard, as the chicken will crackle while browning. We love how the prosciutto browns and crisps.
While the chicken is resting, in another dish, start the sauce. There should be some nice brown bits to scape up. Once reduced a to about half, start to add that butter. If the stove is too hot, completely remove. Be sure to incorporate each piece fully.
This dish pulls together quickly once the sauce is complete. Serve with either roasted or mashed potatoes, for soaking up the sauce, and a bright green veggie.
Chicken Prosciutto in a Chianti Herb Sauce
Ingredients
- 4 medium boneless-skinless chicken breasts
- Freshly ground pepper
- 4 thinly sliced strips of prosciutto
- Olive Oil
- 1/2 cup shallots; finely chopped
- 1/3 cup chicken broth
- 3-4 sprigs of rosemary
- 3/4 cup Chianti wine
- Salt and Pepper to taste
- 3 tablespoons of butter (cold), cut into small cubes
Instructions
- Oven preheated to 350 degrees
- Prep the chicken : Season generously with pepper. Next wrap prosciutto around each breast.
- In an ovenproof skillet (cast iron works best), heat oil over medium temp. Once heated, place chicken face down on the side you want to present. Cook until slightly browned 4-5 minutes. Turn the chicken carefully to the other side. Place in oven for about 12 minutes more. If using a meat thermometer, temp should read 165 degrees. Once done, move the chicken to a dish to keep warm, with a foil tent over, to rest.
- Next prepare the sauce: In the same skillet over medium heat ( now with those yummy juices) add the shallots and cook for about 2 minutes until soft. Add the wine, broth and rosemary. Using a wooden spoon, scrape up the browned bits on the bottom. Cook for 5-7 minutes until the liquid has reduced by half. If any juices have collected beneath the resting chicken, add to the sauce. Turn the skillet off. Next add the butter, one piece at a time until incorporated. Once all the butter is added, adjust with salt and pepper to taste.
- Pulling it all together: Place on a platter either in whole pieces, or sliced if the chicken breasts are very large. Spoon some of the sauce on top and serve the remaining sauce on the side. Enjoy!
