CHICKEN WITH PROSCIUTTO AND BALSAMIC

By gailg

Ingredients

• 6 boneless, skinless chicken breast halves, lightly pounded to 1/2" thick
• 3 T chopped fresh sage
• salt and freshly ground pepper, to taste
• 1 C flour
• 3 T extra-virgin olive oil, plus more as needed
• 1 1/2 C unsalted chicken stock
• 2 oz thinly sliced prosciutto, julienned
• 2-3 t balsamic vinegar

Details

Servings 6

Preparation

Step 1

Sprinkle chicken evenly with saqe and season lightly with salt and pepper. Put flour in a shallow dish; dredge chicken in flour and shake off excess. In a large saute pan over medium heat, warm olive oil. Working in batches, cook chicken until golden brown underneath, about 5 minutes. Turn chicken over and cook until golden brown underneath, about 5 minutes; transfer to a platter. Whisk stock into pan. Add prosciutto and vinegar and bring to a boil. Reduce heat to low, return chicken to pan and cook, basting occasionally with sauce, until juices run clear when chicken is pierced with knife, 7-10 minutes. Transfer chicken to warm platter. Season sauce with salt and pepper and serve alongside.