I hear a lot of people say that they never order chicken in a restaurant because they can make it at home, and I totally understand why. Chicken can be so mundane and everyday that it isn’t something “special” that makes you want to order it when you go out. At my last restaurant job, we had a dish on the menu, prosciutto wrapped chicken, that people would specifically come to the restaurant to order…no joke! Let me tell you why. This chicken is so moist, flavorful and satisfying that you would understand why they wanted it! We would butcher at least 4 cases a day to keep up with the demand, and it’s so simple that I still make it at home! Ludmilla loves it! The prosciutto adds that great, grassy flavor while acting as a second skin the keep the chicken moist. Use homemade chicken stock for the sauce if you can….it makes all the difference! Try it and let us know what you think!
2 airline chicken breasts or regular chicken breasts, skin on (this includes the drumette, it looks like an airline plane wing!)
2 boneless chicken thighs (you can use bone in)
2-4 pieces thinly sliced prosciutto
kosher salt and pepper
haricot verts (amount up to you!), blanched and set aside
2 T. olive oil
2 T. minced shallots
1 T. minced garlic
1 T. chopped fresh thyme
2-3 T. unsalted butter
1/2 c. white wine
2 c. homemade chicken stock
Preheat oven to 450F. Place a large skillet over medium high heat. Add olive oil. Wrap chicken breasts with 1-2 slices of prosciutto.
Season breasts and thighs with salt and pepper and place skin side down in skillet. Sear until skin and prosciutto start to brown and become crispy (be careful not to burn it). Place whole pan in oven and cook for 5-6 minutes. Pull pan out and flip the chicken over. Cook another 3-4 minutes until thighs are done. (160F-165F) Remove them from the oven and set aside. Continue cooking breasts until chicken reaches 160F-165F. Set aside and cover with foil to keep warm. Remember as the chicken sits it will continue to carryover cook at least 5 more degrees!
Discard the grease from the pan, keeping the chicken bits on the bottom! Place skillet over medium high heat and add shallots, garlic and thyme. Sauté for 30-40 seconds and pour in white wine…reduce. Add chicken stock and bring to a simmer. Reduce for 1-2 minutes and add butter. Add any reserved juice from the chicken that accumulated as you set it aside. Add haricot vert to heat through and season with salt and pepper.Place haricot vert on plate with chicken on top. Ladle sauce over the top. Enjoy.
Beijos e Tchau!