Gourmet Food Delivery & Organic Food Online | Pastamoré

Recipe Main Cat | Creamy Prosciutto Chicken

The best way I can describe this recipe is a sophisticated, crustless chicken pop pie.  With that being said, it is a little more work than a lot of our recipes but it is worth the time and effort.  This recipe takes fresh peas and mushrooms and combines it with a creamy sauce and prosciutto to deliver a really tasty and comforting flavor.  This recipe uses our Pastamore Roasted Garlic Grapeseed Oil to help make a roux and add a nice subtle flavor.
 

Ingredients:

Servings - 4

1.5 lb - chicken breast (4 breasts)
4 oz - fresh peas (frozen also acceptable)
3 slices - prociutto
8 oz - sliced mushrooms
1 Tbsp - unsalted butter
1 Tbsp - Pastamore Roasted Garlic Balsamic Oil
1.5 Tbsp - flour
2 cups - warm water
12 oz - milk or heavy cream
1/4 tsp - dried rosemary
To taste - salt and black pepper

Directions:

1. Place a large frying pan on the stove over medium/medium-high heat.  Once the pan is hot, add the butter and allow it to melt.  Once melted, add the mushrooms to the pan.  Cook for 4-5 minutes.

2.  Season the chicken with salt and black pepper.  Place the chicken into the pan smooth side down.  Cook until a nice sear has been achieved, and then turn the chicken over and cook until the second side has a nice color.

3.  Add the water and rosemary to the pan.  Bring to a simmer.

4.  While the chicken is cooking, heat the Pastamore Roasted Garlic Balsamic Oil in a small pan over medium heat.  Once warm, use a whisk to add the flour and mix until an even consistency has been reached.  Remove from the heat and place to the side.

5.  Cook the chicken until the internal temperature reaches 165ºF.  The water should almost be completely evaporated by the time the chicken is done.  If needed, add more water into the pan to prevent the chicken from sticking and and the pan from burning if it becomes dry.  Once the chicken has reached the correct temperature, remove from the pan and place to the side.

6.  Add the milk to the pan.  Heat until the sauce starts to simmer.  Add the roux you previously made, and begin to reduce the sauce.  Cut the prosciutto into 1/2" square pieces.  After a few minutes add the peas and prosciutto to the pan.  Cook until the desired sauce consistency has been reached (at least 2 more minutes).  Add more milk if necessary if the sauce becomes too thicken.

7.  Immediately serve the sauce over the chicken.  Serve with baked potatoes or brown rice.

 

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