Prosciutto + Mushroom Chicken Breast Sauté

Prosciutto & Mushroom Chicken Breast Sauté

This dish comes from Phillis Carey's very handy cookbook Fast and Fabulous Chicken Breasts. It is easy and fast, and the wine, prosciutto and mushrooms provide wonderful flavors. Phillis likes this recipe because it uses the basic cooking techniques she teaches. Serve it with basmati rice.

Serves 4

Ingredients:
2 skinless chicken breasts, cut in half
Salt
Black pepper, freshly ground
½ cup unbleached all-purpose flour
3 tablespoons unsalted butter, divided
1 tablespoon olive oil
2 cloves garlic, minced
¼ cup prosciutto, chopped
½ pound mushrooms, sliced
½ cup dry white wine
½ cup chicken stock
1 cup plum tomatoes, seeded and diced
3 tablespoons fresh basil, chopped
3 tablespoons Parmesan cheese, freshly grated 

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Directions:

Trim the chicken breasts and lightly pound between two sheets of plastic wrap to an even ½-inch thickness. Season with salt and pepper to taste. Place the flour on a plate and coat chicken well, shaking off excess.

Melt 2 tablespoons of the butter and the olive oil in a large skillet over medium heat. Add the chicken and brown lightly, about 2 minutes per side. Remove the chicken and place on a plate.

Add the remaining tablespoon of butter to the skillet along with the garlic and prosciutto, and cook 1 minute. Add the mushrooms and cook until they begin to brown and most of the liquid has evaporated, about 6 minutes. Add the wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken stock and bring to a simmer.

Return the chicken to the skillet and cook for 5–7 minutes or until cooked through, turning over once. Transfer chicken to serving plates.

Stir the tomatoes and basil into the sauce and simmer until thickened slightly. Spoon over the chicken and sprinkle with the Parmesan.