Thursday, February 03, 2011

Chicken with Prosciutto Roasted Red Peppers and Cheese - Adapted from

Here's a dish that goes together as fast as you can fix the pasta. So, start by putting the water on to boil. I got two large slices of Prosciutto at the deli; enough for two pieces per serving. Pound out 2 boneless, skinless chicken breasts until they are about 1/2 in. thick. Dredge them in seasoned flour and saute them until they are golden brown in 2T butter and 2T olive oil. In a separate pan saute 4 oz. sliced mushrooms in 2T butter. When they are browned, set them aside. When the chicken is browned add 1C dry red wine to the pan, cover, and simmer for 8 to 10 min. Cook the pasta (we used some fresh roasted red pepper pasta). Layer onto the chicken Prosciutto, slices of roasted red pepper and Fontina cheese. Actually, we didn't have Fontina so we use some slices of Gruyere. Add another layer and then put into a warming oven. Reduce the wine sauce to about half and spoon over the chicken. Divide the mushrooms between the two plates. Serve with the pasta and some steamed green beans. We drank the same dry red wine we used to make the sauce.



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