- 2 skinless chicken breast fillets
- zest of 1 lemon
- 1–2 tbsp olive oil
- salt and freshly ground black pepper
- 8 slices prosciutto
- oil, for cooking
- 3 tbsp white wine (or use additional stock)
- 3 tbsp chicken stock
- squeeze of lemon juice
- 2 tbsp chopped flat-leaf (Italian) parsley
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Preheat the oven to 180°C (350°F/Gas 4).
Cut the chicken breasts on an angle into thin slices, starting at the thin end of the fillet. Flatten any thick slices with a meat hammer or rolling pin so that they are even. Place in a bowl with the lemon zest and the olive oil. Season with the salt and pepper and set aside to marinate for 5–10 minutes.
Heat a heavy-based frying pan over medium–high heat. Cook the prosciutto slices for 1–2 minutes on each side, or until crisp. Set aside on paper towel.
Return the pan to the heat and cook the chicken slices in batches, for 2–3 minutes on each side, or until well browned. As they cook, lift them onto a baking tray and transfer to the preheated oven. Once all the chicken is cooked, tip away any excess fat from the pan.
Return the pan to the heat. Add the wine, if using, and cook over a high heat until reduced by half. Add the stock and reduce by half again. Finish with a good squeeze of lemon juice and the chopped parsley and season.
Divide the chicken evenly between four plates, pour on the sauce and top with 2 pieces of crisp prosciutto. Serve with polenta wedges.
Recipe from What’s For Dinner by Michele Curtis. Published by Hardie Grant Books.