F&W Free Preview All You Coastal Living Cooking Light Food and Wine tab Health myRecipes Southern Living Sunset
My F&W
quick save (...)
Italian-Style Chicken with Prosciutto and Basil
© Sarah Anne Ward

Italian-Style Chicken with Prosciutto and Basil

  • SERVINGS: 4
  1. 1 tablespoon unsalted butter
  2. 2 teaspoons olive oil
  3. 2 medium shallots, finely chopped
  4. 2 large garlic cloves, finely chopped
  5. Salt
  6. freshly ground pepper
  7. 4 large chicken breast halves on the bone, with skin
  8. 4 thin slices of prosciutto, folded in half
  9. 12 large basil leaves plus 1 tablespoon minced basil
  10. 1/4 cup dry white wine
  11. 1/2 cup chicken stock or canned low-sodium broth
  12. 2 tablespoons heavy cream
  1. Preheat the broiler. In a small skillet, melt the butter in the olive oil over moderate heat. Add half of the shallots and garlic and cook, stirring often, until softened and fragrant, 2 to 3 minutes. Season with a pinch of salt and pepper. Scrape the mixture into a small bowl and let cool.
  2. Loosen the skin from the chicken breasts without detaching it completely. Place a teaspoon of the cooked shallot and garlic mixture under the skin of each breast half and spread it over the meat. Top the mixture with a folded piece of prosciutto and 3 basil leaves. Smooth the chicken skin over the fillings and season lightly with salt and pepper.
  3. Set the chicken in a medium roasting pan, skin side up. Broil for 5 minutes. Turn and broil for 5 minutes more, then turn again and broil for about 5 minutes longer, or until nicely crisped on top; take care not to burn the skin. Turn the oven temperature to 350° and bake the chicken for about 20 minutes, or until the juices run clear when the meat is pierced. Transfer the chicken to a plate and keep warm.
  4. Pour the juices from the roasting pan into a small bowl; spoon off the fat and reserve the brown drippings. Place the roasting pan over moderate heat. Add the remaining chopped shallot and garlic and stir until softened and golden, about 2 minutes. Pour in the wine and bring to a boil. When the wine is nearly evaporated, pour in the chicken stock and heavy cream. Bring to a boil and simmer, stirring occasionally, until reduced to 1/2 cup, about 4 minutes. Stir in the reserved drippings and the minced basil and season with salt and pepper.
  5. Place a stuffed breast half on each of 4 dinner plates. Spoon the sauce over or around the chicken and serve.
You Might Also Like

Ratings

Average Rating

(0)

Comments

Add A Comment

    Add a Comment

    See our terms
    You must be logged in to comment. or
    advertisement
    The Dish
    Receive delicious recipes and smart wine advice 4x per week in this e-newsletter.
    The Wine List Weekly pairing plus best bottles to buy.
    F&W Daily One sensational dish served fresh every day.
    American Express Publishing ("AEP") may use your email address to send you account updates and offers that may interest you. To learn more about the ways we may use your email address and about your privacy choices, read the AEP Privacy Statement.
    How we use your email address
    advertisement
    Congratulations to Nicholas Elmi, winner of Top Chef: New Orleans, the 11th season of Bravo's Emmy-Award winning, hit reality series.

    Run with chefs and wine experts in the Celebrity Chef 5K and dance all night at Gail Simmons’ Last Bite Dessert Party during the FOOD & WINE Classic in Aspen, June 20-22.