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.