Chicken and Prosciutto With Sherry Sauce

Submitted by That Napa Chicken R

"Simple Italian fare that is also impressive enough for company"

 

• Ready In: 30mins
• Ingredients: 11
• Serves: 4

ingredients

• 4 boneless skinless chicken breast halves
• 4 slice prosciutto (italian dry cured ham)
• 118.29 ml flour
• 1-2 egg, beaten
• 236.59 ml seasoned bread crumbs
• 14.79 ml butter
• 14.79 ml olive oil
• 118.29 ml cooking sherry (or red wine)
• 9.85 ml ground sage
• salt and pepper
• 4 slice mozzarella cheese

directions

1. Chicken :.
2. Place one slice of prosciutto on top of each chicken breast, and lightly burnish them with a meat mallet to adhere the prosciutto to the chicken.
3. Dredge each chicken breast witht he prosciutto in the flour to coat it lightly.
4. Dip each floured breast in the beaten egg to coat it thoroughly, then dredge it in the seasoned breadcrumbs to cover completely.
5. Melt the butter and olive oil together in a large heavy skillet and cook the breaded chicken breasts until just cooked through, browning on both sides.
6. Remove the chicken to a separate dish and keep warm.
7. Sauce:.
8. Deglaze the skillet with the sherry, and add the sage, salt and pepper. Allow the sherry to cook down some, the sauce should thicken from the flour and breadcrumbs left in the pan.
9. Top each chicken breast with a slice of mozzerella cheese, and return them to the skillet to heat again.
10. Plate each chicken breast with rice pilaf or a light pasta, and drizzle with the sherry sauce.