- TOTAL TIME: 40 MIN
- SERVINGS: 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.
- Four 6-ounce skinless, boneless chicken breast halves, butterflied and lightly pounded
- Salt and freshly ground pepper
- 8 large sage leaves
- 4 thin slices prosciutto di Parma
- All-purpose flour, for dusting
- 2 tablespoons extra-virgin olive oil
- 4 tablespoons unsalted butter, cut into tablespoons
- 1/4 cup plus 2 tablespoons dry white wine
- 1 cup chicken stock or low-sodium broth
- 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.
- 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.
- 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.
- 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.
Earthy, complex Tuscan red.