Recipe: Chicken Breast Saute with Prosciutto, Mushrooms and Basil

CHICKEN BREAST SAUTE WITH
PROSCIUTTO, MUSHROOMS AND BASIL

4 boneless skinless chicken breast halves
Salt and pepper to taste
1/2 cup flour
3 tablespoons unsalted butter, divided use
2 cloves garlic, minced
1/4 cup shredded or chopped prosciutto
1/2 pound crimini mushrooms, sliced
1/2 cup dry white wine or vermouth
1/2 cup chicken broth
1 cup diced seeded plum tomatoes
3 tablespoons chopped fresh basil leaves
3 tablespoons freshly grated Parmesan cheese

Trim chicken breasts and lightly pound between two sheets of plastic wrap to an even 1/2-inch thickness. Season chicken with salt and pepper to taste.

Place flour on a plate and coat chicken well, shaking off excess.

Melt 2 tablespoons butter with olive oil in a large skillet over medium high heat. Add the chicken to the skillet and cook 2 minutes per side to brown lightly. Remove chicken to a plate.

Add remaining 1 tablespoon butter to skillet along with the garlic and prosciutto. Cook 1 minute over medium high heat.

Add the mushrooms and cook until most of the liquid evaporates and the mushrooms begin to brown, about 8 minutes.

Add wine and bring to a boil, scraping up any browned bits from the bottom of the pan. Add the chicken broth and bring to a simmer.

Return chicken to skillet, turning to coat with sauce. Simmer chicken, uncovered, for 5 to 7 minutes or until chicken is cooked through, turning over once. Transfer chicken to serving plates.

Stir tomatoes and basil into sauce and simmer until sauce thickens slightly. Spoon over chicken and sprinkle with Parmesan.

Servings: 4
Adapted from source: Fast and Fabulous Chicken Breasts by Phillis M. Carey