Chicken With Prosciutto Rosemary And White Wine October Recipes

PROSCIUTTO CHICKEN IN WINE SAUCE

Steps:

• Sprinkle chicken with salt and pepper. In a large nonstick skillet coated with cooking spray, brown chicken on all sides in oil and butter., Add the remaining ingredients, stirring to loosen browned bits. Bring to a boil. Reduce heat; cover and simmer for 20-25 minutes or until chicken juices run clear. Remove chicken and keep warm. Bring sauce to a boil; cook for 10-12 minutes or until liquid is reduced to 3/4 cup. Serve with chicken.

CHICKEN-PROSCIUTTO PINWHEELS IN WINE SAUCE

Steps:

• Pound chicken breasts with a meat mallet to 1/4-in. thickness; layer with prosciutto and mozzarella. Roll up chicken from a short side; secure with toothpicks., Place eggs and bread crumbs in separate shallow bowls. Dip chicken in eggs, then roll in crumbs to coat. Cut each chicken breast crosswise into 3 slices; place in a greased 13x9-in. baking dish, cut side down. Refrigerate, covered, overnight., Preheat oven to 350°. Remove chicken from refrigerator; uncover and let stand while oven heats. In a small saucepan, heat butter over medium-high heat. Add shallot and garlic; cook and stir until tender, 1-2 minutes. Add wine. Bring to a boil; cook until liquid is reduced to 1-1/2 cups. Pour over chicken., Bake, uncovered, until a thermometer reads 165°, 30-35 minutes. Discard toothpicks before serving.

CHICKEN WITH PROSCIUTTO, ROSEMARY AND WHITE WINE

Steps:

• Preheat oven to 325 degrees.
• Sprinkle chicken with salt and pepper and brown in olive oil, about 4 minutes per side.
• Remove chicken to platter.
• Add prosciutto, garlic and rosemary to same pan and stir for one minute.
• Add wine, chicken broth and tomatoes.
• Bring to a boil and boil for 5 minutes.
• Return chicken to pot, arranging in single layer.
• Bring to a boil, remove from heat, cover and place in oven.
• Bake for 30 minutes or until chicken is done.
• Transfer chicken to serving platter.
• Boil sauce until reduced and it coats back of spoon, about 5 minutes.
• Taste and season with salt and pepper, if needed.
• Pour sauce over chicken.

CHICKEN WITH PROSCIUTTO, ROSEMARY, AND WHITE WINE

Steps:

• Preheat oven to 325°F. Heat extra-virgin olive oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, sauté chicken until golden, about 4 minutes per side. Transfer chicken to platter. Add prosciutto, sliced garlic, and chopped rosemary to same pot. Stir 1 minute. Add dry white wine, chicken broth, and crushed tomatoes with puree. Bring to boil, scraping up browned bits. Boil 5 minutes. Return chicken to pot, arranging in single layer. Return to boil. Cover pot and place in oven. Bake until chicken breasts are cooked through, about 20 minutes. Remove chicken breasts. Continue baking until drumsticks and thighs are cooked through, about 10 minutes longer. Remove pot from oven. Return chicken breasts to pot. (Can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.)
• Bring chicken mixture to simmer. Transfer chicken to platter; tent with foil. Boil until sauce is reduced to 2 cups and coats back of spoon, about 5 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve.

CHICKEN WITH PROSCIUTTO, ROSEMARY, AND WHITE WINE OCTOBER

Steps:

• Preheat oven to 325F. Heat oil in heavy large ovenproof pot over medium-high heat. Sprinkle chicken with salt and pepper. Working in 2 batches, saute chicken until golden, about 4 minutes per side. Transfer chicken to platter. Add prosciutto, sliced garlic, and rosemary to same pot. Stir 1 minute. Add wine, chicken broth, and crushed tomatoes with puree. Bring to boil, scraping up browned bits. Boil 5 minutes. Return chicken to pot, arranging in single layer. return to boil. Cover pot and place in oven. Bake until chicken breasts are cooked through, about 20 minutes. Remove chicken breasts. Continue baking until drumsticks and thighs are cooked through, about 10 minutes longer. Remove pot from oven. Return chicken breasts to pot. (can be prepared 1 day ahead. Cool slightly. Refrigerate uncovered until cold, then cover and keep refrigerated.) Bring chicken mixture to a simmer. Transfer chicken to platter, tent with foil. Boil until sauce is reduced to 2 cups and coats the back of spoon, about 5 minutes. Season sauce to taste with salt and pepper. Pour sauce over chicken. Garnish with rosemary sprigs and serve.