Ingredients
- •4 boneless skinless chicken breasts
- •Salt and pepper
- •8 thin slices prosciutto
- •½ cup flour
- •3 tbsp olive oil
- •4 tbsp butter, divided
- •12 oz mixed mushrooms (cremini, shiitake), sliced
- •4 cloves garlic, minced
- •8 fresh sage leaves
- •1 cup dry Marsala wine
- •1 cup chicken broth
- •2 tbsp fresh parsley
- •For serving: creamy polenta or risotto
Instructions
1
Pound chicken to even thickness
2
Season with salt and pepper
3
Vacuum seal
4
Sous vide at 152°F (67°C) for 1 h 45 min
5
In skillet, crisp prosciutto slices, 2 min per side
6
Remove and set aside
7
Pat chicken dry and dredge in flour
8
Heat oil and 2 tbsp butter in skillet
9
Sear chicken until golden, 2–3 min per side
10
Remove chicken
11
Add remaining butter and mushrooms
12
Cook mushrooms until golden, 8–10 min
13
Add garlic and sage leaves, cook 1 min
14
Deglaze with Marsala wine
15
Add chicken broth, reduce by half
16
Return chicken to pan
17
Top each breast with 2 slices crispy prosciutto
18
Spoon sauce over
19
Garnish with parsley and extra sage
20
Serve over polenta or risotto
Notes
- •Prosciutto adds wonderful salty richness
- •Sage and Marsala are a classic Italian pairing
- •Mixed mushrooms add complexity
- •Great for special occasions
Nutrition information
Calories
480 cal
Protein
44g
Fat
28g
Carbs
11g
Tags
italianprosciuttoelegantspecial occasion