Crispy Prosciutto Chicken
Prep Time: 7 minutes
Cook Time: 25 minutes
*Your Chef will lead you through all the techniques, so prepping ahead of class is optional
- 4 RANGER® Free Range Boneless Skinless Chicken Breasts from Draper Valley Farms boneless, skinless chicken breasts, butterflied and pounded to ¼ inch thickness (or chicken cutlets)
- 8 sage leaves
- 4 – 6 slices prosciutto
- ½ cup white rice flour (or all-purpose flour)
- 5 tablespoons unsalted butter, divided
- ¼ cup dry white wine (such as Sauvignon Blanc or a German Riesling)
- 1 cup chicken broth (or vegetable broth or water)
- 1 pint cherry tomatoes
- 5-6 sprigs fresh thyme
- Olive oil, as needed
- Kosher salt, to taste
- Fresh ground black pepper, to taste
- Season both sides of the chicken with kosher salt and freshly ground black pepper. Tear the sage leaves (2 per chicken breast) into pieces and arrange on top of each chicken breast. Carefully take a slice of prosciutto and arrange it to cover the sage and top of the chicken breast completely; use an additional slice of prosciutto if needed. Gently press down to ensure the sage and prosciutto adhere to the chicken.
- Pour rice flour onto a plate. Carefully dredge both sides of the chicken in the rice flour, shaking off any excess.
- In a large saute pan over medium heat add a few glugs of olive oil (approximately 2 tablespoons) and 2 tablespoons of butter. When the butter has melted, place the chicken prosciutto side down into the pan. Leave it alone and let it cook until a rich golden brown, about 6 minutes. Flip and cook until the bottom side is a rich golden brown, about 4 minutes. Don’t worry if your chicken isn’t cooked through quite yet; it’ll finish cooking in the sauce. Remove to a plate.
- If needed, add a little more olive oil to the saute pan then toss in the thyme sprigs. Once the thyme is popping a bit and aromatic add the cherry tomatoes and turn the heat up to high. Cook, stirring occasionally, until the tomatoes start to blister and open, about 4 minutes.
- Lower the heat to medium and add the wine. Cook until the wine is reduced by half then add the chicken or vegetable broth.
- Carefully nestle the chicken into the sauce, prosciutto side up. Cook until the sauce has reduced by at least half.
- Remove from the heat and add in the remaining 3 tablespoons of butter. Swirl the pan (or stir) to emulsify the butter into the sauce. Taste and season with salt and pepper if needed.
- Serve this alongside your favorite salad or pasta dish.
**To make the sauce without alcohol: omit deglazing the pan with the wine and just add chicken or vegetable broth to the tomatoes and follow the remaining steps as written. Before tasting to adjust the seasoning of the sauce add 2 tablespoons of lemon juice or your favorite light vinegar. Taste and adjust as needed.