BRAISED CHICKEN BREAST WITH SMOKY PROVOLA

Braised Chicken Breast with Smoky Provola image

Yield serves 6

Number Of Ingredients 11

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Six 6-to-8-ounce boneless, skinless chicken breasts
1 teaspoon kosher salt
All-purpose flour, for dredging
3 tablespoons extra-virgin olive oil
2 tablespoons unsalted butter
10 large fresh basil leaves
6 thin slices prosciutto (about 2 ounces total)
1/2 cup dry Marsala
1/2 cup dry white wine
1/2 cup chicken stock (see page 40)
8 ounces smoked provola, sliced

Steps:

Slice open the chicken breasts crosswise to butterfly, so they open to a flattened, even thickness. Season the chicken all over with salt. Lightly dredge the chicken in flour, shaking off the excess.
Heat the olive oil and butter in a large skillet over medium heat until the butter is melted. Add the chicken to the pan, and brown each side for about 2 minutes.
Once it is browned, top each breast with a basil leaf and a slice of prosciutto. Increase the heat to medium-high. Push aside the chicken to make a dry clear spot in the center of the pan, and pour in the Marsala and white wine. Drop in the remaining basil leaves. Bring to a boil, and simmer until reduced by half, about 2 minutes. Add the chicken stock, cover, and simmer to blend the flavors, about 3 minutes.
Uncover, top the chicken evenly with the smoked provola and cover. Adjust the heat to a simmer, cooking about 5 minutes to melt the cheese, then uncover. Bring to a boil, and cook until the chicken is cooked through and the sauce is reduced to your liking, about 8 to 10 minutes more.