Description
This Prosciutto Wrapped Chicken is sautéed to crispy perfection and then topped with a buttery white wine sauce, and it all comes together in 30 minutes!
Ingredients
Scale
- 3 chicken breast
- 6 pieces of parma ham prosciutto (3 ounce package)
- 1 cup all purpose flour
- 1 teaspoon oregano
- 1 and 1/2 teaspoons sea salt
- 1/2 teaspoon black pepper
- 4 tablespoons salted butter (2 tablespoons for cooking and 2 tablespoons for wine sauce)
- 2 teaspoons olive oil
- 2 garlic cloves, minced
- 1/2 cup dry white wine (Chardonnay is preferred, but a Sauvignon blanc or Pinot Grigio is a good backup)
- 1 teaspoon lemon juice
- 1/4 cup parmigiano-reggiano cheese, shredded fine
- 1 teaspoon fresh parsley, minced
Instructions
- Preheat the oven to 175 degrees and get a cookie sheet ready. The chicken cooks in two batches, and we will pop the first batch in the oven to keep them warm.
- Prepare the Chicken: Slice the chicken breast in half into two thinner breasts. You should have 6 thin chicken breasts. Cover with plastic wrap and pound with a meat mallet just until the thickest part of the chicken is pretty close to the thinnest portion. This will allow them to cook evenly.
- Remove the plastic wrap and pat dry the chicken cutlets. Season with 1/2 teaspoon salt and 1/4 teaspoon pepper.
- Prepare Flour Mixture: Into a large bowl, add the flour, oregano, remaining salt and pepper and whisk to combine.
- Coat Chicken in Flour: Using tongs or your hands, dip each chicken breast in the flour mixture. It should lightly cover the whole cutlet. Place on a dry cutting board.
- Wrap in Prosciutto: Lay each piece of prosciutto over the chicken breast and use your fingers to push the prosciutto into the chicken. Note: If you have smaller chicken pieces, you can wrap the prosciutto around the back of the chicken or rip the prosciutto into a smaller size.
- Pan Fry the Chicken Prosciutto: Heat a Stainless Steel Skillet to medium heat. Add in 2 tablespoons of butter and olive oil. If it starts to smoke, turn heat down a bit below medium. Once the oil is hot, carefully add 3 of the chicken breasts into the skillet prosciutto side down.
- Cook for 4 minutes, then use a spatula to get under the prosciutto and flip. Turn heat down to medium low and cook for another 3 to 5 minutes until the internal temperature reads 165 degrees.
- Remove the first batch of chicken and transfer on a cookie sheet and place in the warmed oven. Repeat the process with the second batch. You may need to add an additional tablespoon of butter and 1 teaspoon of olive oil to the pan if it looks too dry. Once the second batch is finished, add into the oven.
- Make the White Wine Sauce: Use the same skillet to cook the sauce. Heat to medium low heat and add in the garlic. Cook until fragrant, about 30 to 60 seconds.
- Slowly pour in the white wine and use a wooden spoon to scrape up the browned bits on the bottom of the pan. Allow the wine to cook in the skillet for 2 to 3 minutes. Pour in lemon juice. Toss in remaining 2 tablespoons of butter and melt. Stir the sauce well.
- Serve: Place Prosciutto Chicken onto a serving dish. Pour over white wine sauce and top with parmesan cheese and fresh parsley. Enjoy!
Notes
- The olive oil is important to add with the butter to increase the burning point. Butter has a lower burning point of about 350 degrees, where olive oil is closer to 400 degrees. I love the flavor of the butter, which is why I like the combo in this recipe.
- Before adding the chicken into the pan, make sure you have the right amount of butter and olive oil and that the pan is hot. This will help the prosciutto to not stick to the bottom. Make sure to place it prosciutto side down into the pan. Use your hands to hold the sides of the chicken and drop carefully in the pan to make sure the parma ham doesn't fall off.
- When making the white wine sauce, do not burn the garlic. You just want it lightly toasted and fragrant.
- This recipe will feed 3 to 4 people. *3 adults, or 2 adults and 2 kids*
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: dinner
- Method: stovetop
- Cuisine: italian