Chicken With Prosciutto, Rosemary and White Wine

Recipe by Marie

A marvelous chicken dish sauteed with tomato, rosemary and white wine. Recipe from Bon Appetit.

Top Review by Jack 937

Delicious and not too complicated. I used 3 boneless half-breasts and they came out really juicy and tender. I served this dish over fresh hand-made linguine and it was really tasty. The proscuitto adds salt, so go easy on adding any extra. I think next time I am going to try this with a cheese-based sauce (but prepared the same way) instead of the wine-tomato sauce. Once again, a great recipe; thank you!

Ingredients Nutrition


  1. Preheat oven to 325 degrees.
  2. Sprinkle chicken with salt and pepper and brown in olive oil, about 4 minutes per side.
  3. Remove chicken to platter.
  4. Add prosciutto, garlic and rosemary to same pan and stir for one minute.
  5. Add wine, chicken broth and tomatoes.
  6. Bring to a boil and boil for 5 minutes.
  7. Return chicken to pot, arranging in single layer.
  8. Bring to a boil, remove from heat, cover and place in oven.
  9. Bake for 30 minutes or until chicken is done.
  10. Transfer chicken to serving platter.
  11. Boil sauce until reduced and it coats back of spoon, about 5 minutes.
  12. Taste and season with salt and pepper, if needed.
  13. Pour sauce over chicken.

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