© Lucy Schaeffer
Active Time
N/A
Total Time
40 MIN
Yield
Serves : 4

Chef Way The chefs at Felidia in New York City wrap boned quail in speck (smoked prosciutto) and pan-roast it until succulent. Easy Way Replace the quail with pounded chicken breasts; cover one side of the chicken with prosciutto and sear in a pan.    More Fast Chicken Recipes  

How to Make It

Step 1    

Season the chicken with salt and pepper. Place 2 sage leaves on each breast. Top with a slice of prosciutto, trimming it to fit. Press the prosciutto to help it adhere to the chicken. Dust the chicken with flour, shaking off the excess.

Step 2    

Heat a large skillet. Add the oil and 2 tablespoons of the butter. Add 2 of the breasts, prosciutto side up, and cook over high heat until nearly cooked through, about 3 minutes. Turn the chicken and cook just until the prosciutto begins to shrink, about 1 minute. Transfer the chicken to a plate; repeat with the remaining chicken. Pour off any fat and wipe out the skillet.

Step 3    

Add the remaining butter to the skillet. Add the wine and cook over high heat until reduced by half, 2 minutes. Add the stock and bring to a boil. Cook until reduced by half, 3 minutes.

Step 4    

Return the chicken to the skillet, prosciutto side up, and simmer over moderate heat until the chicken is cooked through, about 2 minutes; season with salt and pepper. Transfer the chicken to plates, pour the sauce on top and serve.

Suggested Pairing

Earthy, complex Tuscan red.

You May Like