Crispy Prosciutto Chicken

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Servings: 4
Prep Time: 7 MINS
Cook Time: 25 MINS

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RANGER® Free Range Boneless Skinless Chicken Breasts

Step ONE

Butterfly and pound chicken breasts to ¼ inch thickness. Season both sides of the chicken with kosher salt and freshly ground black pepper. Tear the sage leaves (2 per chicken breast) into pieces and arrange on top of each chicken breast. Carefully take a slice of prosciutto and arrange it to cover the sage and top of the chicken breast completely; use an additional slice of prosciutto if needed. Gently press down to ensure the sage and prosciutto adhere to the chicken.

Step TWO

Pour rice flour onto a plate. Carefully dredge both sides of the chicken in the rice flour, shaking off any excess.

Step THREE

In a large saute pan over medium heat add a few glugs of olive oil (approximately 2 tablespoons) and 2 tablespoons of butter. When the butter has melted, place the chicken prosciutto side down into the pan. Leave it alone and let it cook until a rich golden brown, about 6 minutes. Flip and cook until the bottom side is a rich golden brown, about 4 minutes. Don’t worry if your chicken isn’t cooked through quite yet; it’ll finish cooking in the sauce. Remove to a plate.

Step FOUR

If needed, add a little more olive oil to the saute pan then toss in the thyme sprigs. Once the thyme is popping a bit and aromatic add the cherry tomatoes and turn the heat up to high. Cook, stirring occasionally, until the tomatoes start to blister and open, about 4 minutes.

Step FIVE

Lower the heat to medium and add the wine. Cook until the wine is reduced by half then add the chicken or vegetable broth.

To make the sauce without alcohol: omit deglazing the pan with the wine and just add chicken or vegetable broth to the tomatoes and follow the remaining steps as written. Before tasting to adjust the seasoning of the sauce add 2 tablespoons of lemon juice or your favorite light vinegar. Taste and adjust as needed.

Step SIX

Carefully nestle the chicken into the sauce, prosciutto side up. Cook until the sauce has reduced by at least half.

Step SEVEN

Remove from the heat and add in the remaining 3 tablespoons of butter. Swirl the pan (or stir) to emulsify the butter into the sauce. Taste and season with salt and pepper if needed.

Step EIGHT

Serve this alongside your favorite salad or pasta dish.

4	RANGER® Free Range Boneless Skinless Chicken Breasts
8	sage leaves
4-6 slices	prosciutto
1/2 cup	white rice flour (or all-purpose flour)
5 tbsp.	unsalted butter, divided
1/4 cup	dry white wine (such as Sauvignon Blanc or a German Riesling)
1 cup	chicken broth (or vegetable broth or water)
1 pint	cherry tomatoes
5-6 sprigs	fresh thyme
	Olive oil, as needed
	Kosher salt, to taste
	Fresh ground black pepper, to taste

Step 1

Step 2

Pour rice flour onto a plate. Carefully dredge both sides of the chicken in the rice flour, shaking off any excess.

Step 3

Step 4

Step 5

Step 6

Carefully nestle the chicken into the sauce, prosciutto side up. Cook until the sauce has reduced by at least half.

Step 7

Remove from the heat and add in the remaining 3 tablespoons of butter. Swirl the pan (or stir) to emulsify the butter into the sauce. Taste and season with salt and pepper if needed.

Step 8

Serve this alongside your favorite salad or pasta dish.