Prosciutto Chicken Saute

Prosciutto Chicken Sauté
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1 pound boned and skinned chicken breasts, sliced 1/4-inch thick
1/4 pound prosciutto, sliced paper thin
3 tablespoons olive oil, for sautéing (or 2 tablespoons butter)
1/2 cup flour, for dredging
1/2 teaspoon pepper
1/2 cup dry white wine
1/2 cup Vermont Butter & Cheese Crème Fraiche
1 whole lemon, wedged
1 pound Swiss chard, steamed
1 bunch basil, fresh
1 tablespoon garlic powder

Have chicken breast sliced very thin or slice into strips and pound into 6 thin slices.

Add pepper and garlic to flour for dredging chicken.  Do not use salt, because prosciutto is salty.

Prepare this dish by placing several basil leaves atop a prepared chicken breast slice.  Press basil firmly into the chicken.

Top with a slice of prosciutto held in place with a toothpick woven through.

Dredge in seasoned flour, and set aside while preparing the rest of the slices.

Sauté packets in the olive oil about 2 minutes per side, turning only once.  Set aside to drain on paper towel.

Drain oil from skillet and add the wine to deglaze pan.

Add Vermont Butter & Cheese Crème Fraiche, and stir to allow crème to melt and blend with wine.

Serve each packet on a bed of the Swiss chard.

Pour 2 tablespoons sauce over each packet.

Serve with lemon wedges.

Serves 6.