Chicken with Prosciutto and Balsamic

When searing the chicken breasts, be sure to use a large, heavy pan and don’t crowd the food. This would lower the temperature, trap moisture and create steam, preventing the chicken from browning properly. The drippings left in the pan after searing contribute rich flavor to the sauce.

6 boneless, skinless chicken breast halves,
lightly pounded to 1⁄2-inch thickness
3 Tbs. chopped fresh sage
Salt and freshly ground pepper, to taste
1 cup all-purpose flour
3 Tbs. extra-virgin olive oil, plus
more as needed
1 1⁄2 cups unsalted chicken stock
2 oz. thinly sliced prosciutto, julienned
2 to 3 tsp. balsamic vinegar


Sprinkle the chicken evenly with the sage and season lightly with salt and pepper. Put the flour in a shallow dish. Dredge the chicken in the flour and shake off the excess.

In a large sauté pan over medium heat, warm the olive oil. Working in batches, cook the chicken until golden brown underneath, about 5 minutes. Turn the chicken over and cook until golden brown underneath, about 5 minutes more. Transfer to a platter.

Whisk the stock into the pan. Add the prosciutto and vinegar and bring to a boil. Reduce the heat to low, return the chicken to the pan and cook, basting occasionally with the sauce, until the juices run clear when the chicken is pierced with a knife, 7 to 10 minutes. Transfer the chicken to a warmed platter. Season the sauce with salt and pepper and serve alongside. Serves 6.

Williams-Sonoma Kitchen.