Prosciutto is an Italian dry-cured ham that is usually thinly sliced and served uncooked; this style is called prosciutto crudo in Italian (or simply crudo) and is distinguished from cooked ham, prosciutto cotto.
A number of regions have their own variations of prosciutto, but the most prized is the Prosciutto di Parma from the Emilia-Romagna region.
YIELD: 4 SERVINGS
INGREDIENTS
- 2 tablespoons (30 mL) extra virgin olive oil
- 4 slices prosciutto, chopped
- 1 small onion, peeled, quartered, and thinly sliced
- 4 chicken breasts, bone in and skin on
- Salt, to taste
- 2 cups (473 mL) dry white wine
PROCEDURE
- Use a large pan, pour the olive oil over medium heat. Add the prosciutto and cook for 2 minutes, or until it starts to crisp up. Add the onions and cook for an additional 2 minutes, until they begin to soften.
- Rub the chicken breasts with salt. Push aside the prosciutto and onions to the side of the pan and add the chicken breasts, skin side down. Brown well on all sides, about 12 minutes total.
- Pour wine and cook until it starts to evaporate. Minimize heat and simmer slowly for about 30 minutes, until the chicken is cooked through (depending on how thick the chicken breasts are, you might have to cook them a little longer).
- Serve hot, drizzled with the prosciutto and onion sauce.
Credits to: altaeditions.com
