Prosciutto is our staple when come to couple’s food because it is sexiest cold cut in Italy. If you want to knock a date out of the park, have some prosciutto! It’s tasty and little salty, and perfect paired with a simple chicken dish. It’s best to deglaze the pan of this dish with the wine you’ll be serving her.
Chicken Piccata with Prosciutto
- 2 small boneless, skinless chicken breasts
- 1/2 cup of flour
- 4 slices of Proscuitto
- 2 tbs. olive oil
- 1 cup white wine
- ½ cup lemon juice
- Salt and pepper to taste
- Shaved Parmesan for serving
- 1 tbs. Italian flat-leaf parsley, chopped, for serving
- Season chicken breasts with salt and pepper on both sides.
- Place flour on a plate and lay chicken breasts into flour on both sides. Shake off excess flour.
- Heat olive oil in skillet over medium heat. Cook chicken breasts (one at a time if necessary) for 5 minutes per side or until golden brown and the juices run clear. Transfer chicken to serving platter and save pan for deglazing.
- Top each breast with 2 slices of prosciutto.Â Deglaze the pan by reheating on medium-low and adding the white wine and lemon juice. Use wooden spoon to scrap bottom of pan and cook until reduced, about 10 minutes.
- Top chicken with pan sauce, some shaved parmesan, and some chopped parsley.