Organic Breast of Chicken Wrapped in Prosciutto with Broccoli

posted: 06/30/10
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Organic Breast of Chicken Wrapped in Prosciutto with Broccoli

Take Home Chef, Episode 40: Jessica's Menu



  • 2 tablespoons/30 ml vegetable oil
  • 2 pounds/935 g chicken wings
  • 2 shallots, peeled and finely sliced
  • 1/2 bunch fresh rosemary
  • 2 bay leaves
  • 1/2 cup/105 ml dry white wine
  • 1/2 cup/105 ml Madeira
  • 6 cups/1.3 liters chicken stock


  • 4 boneless skinless chicken breasts
  • Salt and freshly ground black pepper
  • 4 large thin slices prosciutto
  • 8 fresh sage leaves
  • 2 tablespoons/30 ml olive oil
  • 2 pounds/1 kg broccoli, trimmed into florets
  • 3 garlic cloves, sliced thinly on a Japanese mandolin
  • 1/3 cup/80 ml dry white wine
  • 3 tablespoons/42 g unsalted butter



  1. Heat the oil in a heavy large pot over high heat until hot and almost smoking, about 4 to 5 minutes. Working in two batches, add the chicken wings and cook until brown all over, about 8 minutes per batch. Transfer the chicken wings to a bowl.
  2. Pour off the excess oil then add the shallots, rosemary and bay leaves to the pot. Cook for 2 to 3 minutes or until the shallots are tender. Deglaze the pan with the white wine and Madeira. Simmer for 8 minutes or until the liquids are reduced by half. Return the chicken wings to the pot.
  3. Add the chicken stock and bring to a near simmer, then simmer very gently over medium-low heat without stirring for 1 hour. While the broth simmers, skim it occasionally with a ladle to remove any foam that rises to the top. Strain the broth into a clean saucepan.
  4. Boil the broth until it reduces to about 1 cup/240 ml and the consistency becomes thick like cream, skimming occasionally, about 35 minutes. Season the broth to taste with salt and pepper.


  1. Preheat the oven to 350?F/180?C. Sprinkle the chicken breasts with salt and pepper. Lay one slice of prosciutto on the work surface. Arrange 2 sage leaves over the prosciutto slice. Wrap the prosciutto around the center of a chicken breast. Repeat with the remaining prosciutto, sage and chicken breasts. Heat the oil in a heavy large ovenproof frying pan over high heat.
  2. Place the prosciutto-wrapped chicken breasts in the pan, smooth side down and cook for 3 minutes or until the prosciutto and chicken are golden. Turn the chicken breasts over. Transfer the pan to the oven and roast the chicken breasts for 10 to 12 minutes, or until they are cooked through. Remove the pan from the oven and transfer the chicken to a cutting board to rest for 3 minutes. Do not wipe out the pan.


  1. Meanwhile, cook the broccoli in a pot of boiling salted water for 3 minutes, or until crisp-tender, then strain. Add the broccoli and garlic to the same pan that was used to cook the chicken breasts. Sprinkle with salt and pepper.
  2. Add the white wine and butter and cook over high heat, tossing occasionally until a sauce forms and coats the broccoli, about 3 minutes. Transfer the broccoli mixture to serving plates. Slice the chicken breasts diagonally and arrange the slices around the broccoli. Drizzle the broth over and serve.
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