Diane And Ed Muhlfeld's Breast Of Chicken With Prosciutto
Published February 22, 1986
- Total Time
- About 20 minutes
- Rating
- Comments
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Ingredients
8 skinless, boneless chicken breast halves
Salt to taste, if desired
Freshly ground pepper to taste
2 tablespoons butter
1 tablespoon olive oil
½ cup finely chopped prosciutto
2 tablespoons Cognac
1 cup heavy cream
4 teaspoons crumbled dried sage or 12 leaves fresh sage, chopped
Nutritional analysis per serving (8 servings)
2 grams carbs; 246 milligrams cholesterol; 497 calories; 7 grams monosaturated fat; 2 grams polyunsaturated fat; 11 grams saturated fat; 23 grams fat; 745 milligrams sodium; 65 grams protein; 1 gram sugar
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Place the chicken breast halves on a flat surface and pound lightly with a flat mallet. Sprinkle on both sides with salt and pepper.
- Step 2
Heat the butter and oil in a large, heavy skillet and cook the chicken breasts about two minutes. Turn the pieces and cook about three minutes on the second side or until they are just cooked through. Do not overcook. Transfer the pieces to a warm platter.
- Step 3
Add the prosciutto to the skillet and cook, stirring, about one minute. Add the Cognac and ignite it. Cook until the flame dies. Add the cream and cook over moderately high heat until reduced to about one cup. Pour the sauce over the breast halves and sprinkle with the dried or fresh sage.
Private Notes
Comments
This is quite good considering it is also fast and easy. Will try this with fresh marjoram.