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  • Chicken with Prosciutto

    The combination of ingredients in this dish exalts the chicken breast and makes it more interesting while keeping it healthy. The prosciutto adds richness of flavor, and the onions and wine add moisture and freshness. The end result is a chicken breast that even dedicated red-meat lovers will embrace enthusiastically.

    YIELD: 4 SERVINGS
    • 2 tablespoons (30 mL) extra virgin olive oil
    • 4 slices prosciutto, chopped
    • 1 small onion, peeled, quartered, and thinly sliced
    • 4 chicken breasts, bone in and skin on
    • Salt, to taste
    • 2 cups (473 mL) dry white wine

    1. In a large pan, heat the olive oil over medium heat. Add the prosciutto and cook for 2 minutes, or until it starts to crisp up. Add the onions and cook for an additional 2 minutes, until they begin to soften.

    2. Season the chicken breasts with salt. Push the prosciutto and onions to the side of the pan and add the chicken breasts, skin side down. Brown well on all sides, about 12 minutes total.

    3. Add the wine and cook until it starts to evaporate. Reduce the heat and simmer slowly for about 20 minutes, until the chicken is cooked through (depending on how thick the chicken breasts are, you might have to cook them a little longer).

    4. Serve hot, drizzled with the prosciutto and onion sauce.

Copyright © 2010 Viktorija Todorovska. All rights reserved. No part of this book may be reproduced or transmitted in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without express written permission from the publisher.

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