What's not to love about chicken wrapped in prosciutto? This recipe is courtesy of Sara Moulton, but I simplified it a bit.
Makes 4 Servings
Hands-On Time: 35 Minutes
Total Preparation Time: 45 Minutes
spinach sautéed with garlic chips and couscous
4 boneless, chicken cutlets
12 large fresh sage or basil leaves (optional)
2 to 3 oz thinly sliced prosciutto
1/3 c unbleached all-purpose flour
Kosher salt and freshly ground pepper
3 T extra virgin olive oil
1/3 c dry Marsala or sherry
One 14-oz can artichoke hearts
1 c Homemade Chicken Stock
T unsalted butter
Put 3 sage leaves on each chicken cutlet. Wrap a piece of prosciutto around each chicken cutlet; press until they adhere.
On a plate or in a pie dish, add the flour. Season the chicken with salt and pepper. Coat the chicken in the flour, shaking off the excess.
Heat 1 1/2 tablespoons olive oil in a large skillet over high heat until hot; reduce the heat to medium. Sauté the chicken for 2-4 minutes per side, or until the pieces are golden and just cooked through; remove them to a plate and cover them loosely with aluminum foil. Repeat with the remaining oil and chicken.
Add the Marsala to the skillet; bring it to a boil, scraping up the brown bits at the bottom of the pan, and simmer for about 1 minute, or until the pan is almost dry.
Drain and coarsely chop the artichoke hearts (about 1 1/3 cups). Add them to the skillet along with the chicken stock and simmer until reduced by half. Return the chicken to the skillet and simmer just until reheated. Add the butter to the pan and swirl until it has melted. Divide the chicken among 4 dinner plates; spoon the sauce over the chicken and serve.
My hubby and I found that there was a little too much artichoke in the sauce, so next time I think I'll add just half a can.