Crispy Prosciutto Chicken
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Crispy Prosciutto Chicken

  • Servings: 4
  • Prep Time: 7 MINS
  • Cook Time: 25 MINS

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Directions

Step one
Butterfly and pound chicken breasts to ¼ inch thickness. Season both sides of the chicken with kosher salt and freshly ground black pepper. Tear the sage leaves (2 per chicken breast) into pieces and arrange on top of each chicken breast. Carefully take a slice of prosciutto and arrange it to cover the sage and top of the chicken breast completely; use an additional slice of prosciutto if needed. Gently press down to ensure the sage and prosciutto adhere to the chicken.
Step two
Pour rice flour onto a plate. Carefully dredge both sides of the chicken in the rice flour, shaking off any excess.
Step three
In a large saute pan over medium heat add a few glugs of olive oil (approximately 2 tablespoons) and 2 tablespoons of butter. When the butter has melted, place the chicken prosciutto side down into the pan. Leave it alone and let it cook until a rich golden brown, about 6 minutes. Flip and cook until the bottom side is a rich golden brown, about 4 minutes. Don’t worry if your chicken isn’t cooked through quite yet; it’ll finish cooking in the sauce. Remove to a plate.
Step four
If needed, add a little more olive oil to the saute pan then toss in the thyme sprigs. Once the thyme is popping a bit and aromatic add the cherry tomatoes and turn the heat up to high. Cook, stirring occasionally, until the tomatoes start to blister and open, about 4 minutes.
Step five
Lower the heat to medium and add the wine. Cook until the wine is reduced by half then add the chicken or vegetable broth.

TIPS

To make the sauce without alcohol: omit deglazing the pan with the wine and just add chicken or vegetable broth to the tomatoes and follow the remaining steps as written. Before tasting to adjust the seasoning of the sauce add 2 tablespoons of lemon juice or your favorite light vinegar. Taste and adjust as needed.
Step six
Carefully nestle the chicken into the sauce, prosciutto side up. Cook until the sauce has reduced by at least half.
Step seven
Remove from the heat and add in the remaining 3 tablespoons of butter. Swirl the pan (or stir) to emulsify the butter into the sauce. Taste and season with salt and pepper if needed.
Step eight
Serve this alongside your favorite salad or pasta dish.

Ingredients

RANGER® Free Range Boneless Skinless Chicken Breasts
sage leaves
4-6 slices prosciutto
1/2 cup white rice flour (or all-purpose flour)
5 tbsp. unsalted butter, divided
1/4 cup dry white wine (such as Sauvignon Blanc or a German Riesling)
1 cup chicken broth (or vegetable broth or water)
1 pint cherry tomatoes
5-6 sprigs fresh thyme
  Olive oil, as needed
  Kosher salt, to taste
  Fresh ground black pepper, to taste

Directions

Step one
Butterfly and pound chicken breasts to ¼ inch thickness. Season both sides of the chicken with kosher salt and freshly ground black pepper. Tear the sage leaves (2 per chicken breast) into pieces and arrange on top of each chicken breast. Carefully take a slice of prosciutto and arrange it to cover the sage and top of the chicken breast completely; use an additional slice of prosciutto if needed. Gently press down to ensure the sage and prosciutto adhere to the chicken.
Step two
Pour rice flour onto a plate. Carefully dredge both sides of the chicken in the rice flour, shaking off any excess.
Step three
In a large saute pan over medium heat add a few glugs of olive oil (approximately 2 tablespoons) and 2 tablespoons of butter. When the butter has melted, place the chicken prosciutto side down into the pan. Leave it alone and let it cook until a rich golden brown, about 6 minutes. Flip and cook until the bottom side is a rich golden brown, about 4 minutes. Don’t worry if your chicken isn’t cooked through quite yet; it’ll finish cooking in the sauce. Remove to a plate.
Step four
If needed, add a little more olive oil to the saute pan then toss in the thyme sprigs. Once the thyme is popping a bit and aromatic add the cherry tomatoes and turn the heat up to high. Cook, stirring occasionally, until the tomatoes start to blister and open, about 4 minutes.
Step five
Lower the heat to medium and add the wine. Cook until the wine is reduced by half then add the chicken or vegetable broth.

TIPS

To make the sauce without alcohol: omit deglazing the pan with the wine and just add chicken or vegetable broth to the tomatoes and follow the remaining steps as written. Before tasting to adjust the seasoning of the sauce add 2 tablespoons of lemon juice or your favorite light vinegar. Taste and adjust as needed.
Step six
Carefully nestle the chicken into the sauce, prosciutto side up. Cook until the sauce has reduced by at least half.
Step seven
Remove from the heat and add in the remaining 3 tablespoons of butter. Swirl the pan (or stir) to emulsify the butter into the sauce. Taste and season with salt and pepper if needed.
Step eight
Serve this alongside your favorite salad or pasta dish.

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