Thursday, January 3, 2013

Braised Chicken Breast with Provolone

This one comes from a cookbook I recently received as a gift; Lidia's Italy in America, by Lidia Mattichio Bastianich. (There is a slight ingredient change, since smoked provola was not available at my grocery store.)


4 boneless, skinless chicken breasts
1 teaspoon kosher salt
All-purpose flour, for dredging
2-3 Tablespoons extra-virgin olive oil
2 Tablespoons unsalted butter
8 large fresh basil leaves (or 2 teaspoons dried crushed basil)
4 thin slices prosciutto
1/2 cup dry Marsala 
1/2 cup dry white wine
1/2 cup chicken broth
4 slices provolone cheese

Slice open the chicken breasts crosswise to butterfly, so they open to a flattened, even thickness. Season the chicken all over with salt. Lightly dredge the chicken in flour, shaking off the excess.

Heat the olive oil and butter in a large skillet over medium heat until the butter is just melted. Add the chicken to the pan, and brown each side for about 2-3 minutes.

Once it is browned, top each breast with a basil leaf or sprinkle even amounts of dried basil over each breast and add a slice of prosciutto. Increase heat to medium high. Push-aside the chicken to make a clear spot in the middle of the pan, and pour in the Marsala and the white wine. Drop in the remaining basil leaves. Bring to a boil, and simmer until reduced by half, about two minutes. Add the chicken broth and cover, simmering to blend the flavors, about three minutes.

Uncover, top the chicken with the sliced provolone and cover again. Adjust heat to a simmer, cooking about five minutes to melt the cheese, then uncover. Bring to a boil and cook until the chicken is cooked through and the sauce is reduced to your liking, about 8-10 minutes more. 

Serves 4.


  1. Your directions are different from her TV episode. She put the basil and prosciutto on the chicken and "pounded" it in the chicken before she dredged in flour and fried.

    1. Interesting! I bet that makes the flavors more integrated. It sounds good that way, as well. I guess she did it differently in the cookbook than how she did it on TV. I want to try it like that, too.

  2. Thanks for the recipe! I was searching for it after seeing her make it on TV....can't wait to try it!

  3. On the TV show she also took the chicken out of the skillet before she reduced the Marsala sauce to keep it from overcooking. She added the chicken back in with the chicken broth and brought all to a simmer--about 3 minutes.

  4. Thanks for posting the recipe. I watched Lidia make it on TV then tried it at home. Delicious served with fettucini and crisp green beans with a lemon butter sauce.