Pan-fried chicken with lemon and crisp prosciutto

Pan-fried chicken with lemon and crisp prosciutto

By
From
What's for Dinner?
Serves
4
Prep
15 mins
Cooking time
20 mins
Photographer
Gorta Yuuki

Ingredients

Quantity Ingredient
2 skinless chicken breast fillets
1 lemon, zested
1-2 tablespoons olive oil
salt and freshly ground black pepper
8 slices prosciutto
oil, for cooking
3 tablespoons white wine
3 tablespoons chicken stock
lemon juice, squeezed
2 tablespoons chopped flat-leaf parsley

Method

  1. Preheat the oven to 180°C.
  2. Cut the chicken breasts on an angle into thin slices, starting at the thin end of the fillet. Flatten any thick slices with a meat hammer or rolling pin so that they are even. Place in a bowl with the lemon zest and the olive oil. Season with the salt and pepper and set aside to marinate for 5–10 minutes.
  3. Heat a heavy-based frying pan over medium–high heat. Cook the prosciutto slices for 1–2 minutes on each side, or until crisp. Set aside on paper towel.
  4. Return the pan to the heat and cook the chicken slices in batches, for 2–3 minutes on each side, or until well browned. As they cook, lift them onto a baking tray and transfer to the preheated oven. Once all the chicken is cooked, tip away any excess fat from the pan.
  5. Return the pan to the heat. Add the wine, if using, and cook over a high heat until reduced by half. Add the stock and reduce by half again. Finish with a good squeeze of lemon juice and the chopped parsley and season.
  6. Divide the chicken evenly between four plates, pour on the sauce and top with 2 pieces of crisp prosicutto. Serve with polenta wedges.
Tags:
simple
easy
dinner
quick
fast
weeknight
midweek
mid-week
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