PAN-ROASTED CHICKEN WITH PROSCIUTTO, ROSEMARY, AND LEMON

facebook share image   twitter share image   pinterest share image   E-Mail share image



Pan-Roasted Chicken With Prosciutto, Rosemary, and Lemon image

This is delicious! Definitely company worthy. Just be careful using salt, my dish turned out a bit too salty. I changed the recipe by using boneless skinless chicken breasts instead of 1 whole chicken, but feel free to use that if you prefer. I added 1/4 C white wine to deglaze the pan, not in the original recipe but might tasty! Recipe courtesy of Tyler Florence

Provided by Chicagoland Chef du

Categories     One Dish Meal

Time 1h5m

Yield 4 serving(s)

Number Of Ingredients 8

3 -4 tablespoons extra-virgin olive oil, a 3 count
4 ounces thinly sliced prosciutto, cut into ribbons, I used only 4 slices
2 small sprigs fresh rosemary, strip off the leaves
4 boneless skinless chicken breasts, alternately 1 whole chicken, quartered (about 3 pounds)
salt & freshly ground black pepper
1/4 cup pinot grigio wine, for deglazing
3/4 cup chicken stock
1/2 lemon, juiced, I used 2 teaspoons

Steps:

  • Preheat the oven to 350 degrees F.
  • Put a cast iron or other ovenproof skillet large enough to hold the chicken in a single layer, or a small roasting pan, over medium heat and get it good and hot. Drizzle the pan with a 3-count of oil.
  • Add the prosciutto and rosemary and cook, stirring, until the prosciutto is crisp and lightly browned, 3 to 4 minutes. Push to 1 side of the pan.
  • at chicken dry and season the chicken on both sides with a generous amount of salt and pepper and add it to the pan, skin side down, in a single layer. Cook for about 5 minutes until the skin begins to set and crisp. Turn and cook 3 more minutes. Turn the chicken again.
  • Stick the pan in the oven and roast until the chicken is tender and cooked through, about 30 more minutes.
  • Take the pan out of the oven. Remove the chicken and prosciutto from of the pan and arrange on a platter to keep warm while you prepare the pan sauce.
  • Pour out all but about 1 tablespoon of the rendered chicken fat and return the pan to the stovetop. Stir in the stock and lemon juice. Cook over medium heat, scraping up the flavors stuck to the bottom of the pan with a wooden spoon, until reduced to a syrup, 3 to 5 minutes.
  • Check for additional seasoning with salt and pepper, if desired.
  • Drizzle the pan sauce over the chicken and serve immediately.
  • Serve with orzo, salad and crispy bread.

There are no comments yet!

Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »

You'll also love

Refrigerated Fruit Salad_image Refrigerated Fruit Salad

Peanut Bread_image Peanut Bread

Raspberry-Swirl Cheesecake Bars_image Raspberry Swirl Cheesecake Bars

Easy Ham Hash_image Easy Ham Hash

Brown-Sugared Carrots_image Brown Sugared Carrots

Making a Bulgarian/ Greek Style Yogurt_image Making a Bulgarian/ Greek Style Yogurt

Drunken Roasted Salsa_image Drunken Roasted Salsa

Rosemary-Garlic Focaccia Bread_image Rosemary Garlic Focaccia Bread

Orecchiette and Summer Vegetables_image Orecchiette and Summer Vegetables

Chocolate-Covered Strawberries_image Chocolate Covered Strawberries

Kolachky Cookies_image Kolachky Cookies

Deep Dish Taco Pizza_image Deep Dish Taco Pizza

Horseradish Sauce for Corned Beef or Brisket_image Horseradish Sauce for Corned Beef or Brisket

Cut the Calories Coconut Cream Pie_image Cut the Calories Coconut Cream Pie

Bacon, Lettuce, and Tomato with Mayonnaise_image Bacon, Lettuce, and Tomato with Mayonnaise

Hot Ham and Swiss on Rye_image Hot Ham and Swiss on Rye

Alexander McCream Spiced Pumpkin Ice Cream_image Alexander McCream Spiced Pumpkin Ice Cream

Da Bomb Spaghetti_image Da Bomb Spaghetti

Grilled Yellow Tomato Bisque_image Grilled Yellow Tomato Bisque