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Prep Time: 10 Minutes Cook Time: 15 Minutes |
Ready In: 25 Minutes Servings: 4 |
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This is a great week night meal- quick, easy , AND my kids adored it. I got the original idea from a recipe in a Williams-Sonama Catalog. I think the addition of a couple of tablespoons of chopped Kalamata olives would make a nice variation. Ingredients:
4 boneless skinless chicken breasts |
1 -2 tablespoon fresh sage, chopped |
1/2 cup flour |
1 -2 tablespoon olive oil |
1 1/2 cups chicken broth |
2 ounces prosciutto, thinly sliced,then julienned |
2 teaspoons balsamic vinegar |
Directions:
1. Pound chicken breasts to approximately 1/2 inch thick.
2. Sprinkle with chopped sage, then salt and pepper to taste.
3. Dredge lightly in flour and set aside.
4. Heat olive oil in large saute pan over medium high heat.
5. Add chicken in single layer (do in batches if your pan is too small) and saute until lightly browned on bottom (about 3-4 minutes).
6. Turn and cook on other side (another 3-4 minutes).
7. Remove from pan and keep warm.
8. Add broth to pan and deglaze.
9. Add prosciutto and balsamic vinegar.
10. Bring to a boil.
11. Reduce heat.
12. Return chicken to pan and simmer, uncovered, until sauce is reduced slightly and chicken is fully cooked (about 5 min).
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