Chicken with Prosciutto in Creamy Tomato Butter Sauce
Packed with flavor, my chicken with prosciutto and cheese in a creamy tomato butter sauce is ready in about 45 minutes making it the ultimate weeknight comfort food!
Servings: 4
Ingredients
For the sauce
- 4 tablespoons unsalted butter
- 1 large shallot sliced
- 2 cups low-sodium chicken stock plus more to thin as needed
- 1/2 cup dry white wine
- 1 28-ounce can crushed plum tomatoes
- salt and pepper to taste
For the chicken
- 4 chicken breasts pounded flat
- salt and pepper to taste
- 1/2 cup flour for dredging only
- 1/4 cup olive oil
- 2 tablespoons unsalted butter
- 4 slices prosciutto or enough to cover chicken in layer
- 8 slices American muenster cheese or enough to cover each piece of chicken
- 8 large basil leaves hand torn
Instructions
For the sauce
- Heat a saucepot to medium-low with the butter and the shallots and a pinch of salt. Cook until the shallots are soft and translucent, then add the wine, chicken stock, and tomatoes. Bring to a boil, then lower the heat and simmer for 20 minutes or until it reduces by about half.
- Puree the sauce in a blender or use an immersion blender. Season with salt and pepper to taste and set the sauce to the side, covered to keep warm.
For the chicken
- Pat the pounded chicken breast dry and season both sides with salt and pepper. Dredge in flour and shake off the excess. Place the chicken on a parchment paper lined baking sheet.
- Heat a stainless steel pan to medium heat for 3 minutes. Add the olive oil. Once shimmering, add 1 tablespoon of butter and sear the chicken on both sides until golden brown (about 3 minutes per side). Work in batches to not overcrowd the pan. Place all of the seared chicken on a plate and tent with foil.
- Turn the broiler on and set the rack to the second-highest level.
- Add 1/2 of the prepared sauce to the pan and place the chicken on top. Top each chicken breast with a piece of prosciutto, then 2 slices of cheese.
- Broil until the cheese melts and turns golden brown (about 3 minutes, but watch carefully).
- Remove the pan from the oven and top with the basil leaves. Serve with the remaining sauce on the side.
Notes
- Pan size. I used a 14-inch stainless steel pan. You might not be able to fit all of the chicken in a 12-inch pan. If so, transfer the chicken and sauce to a baking dish or sheet pan before broiling.
- Chicken. I used 4 chicken breasts, pounded to about a 1/2" thick. You can also use pre-sliced chicken cutlets.
- Prosciutto. One layer of prosciutto is all that is required. Buying pre-sliced packaged prosciutto makes it easy to work with.
- Cheese. Any melting cheese will work. Mozzarella, fontina, or soft provolone can be subbed for the American muenster cheese.
- Leftovers. Chicken with Prosciutto in Creamy Tomato Sauce can be saved in the fridge for up to 3 days and can be reheated in the oven or microwave.
Nutrition
Calories: 778kcal | Carbohydrates: 22.2g | Protein: 65.6g | Fat: 45.7g | Saturated Fat: 18.1g | Cholesterol: 232mg | Sodium: 939mg | Fiber: 4.2g | Sugar: 1.2g | Calcium: 281mg | Iron: 4mg
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