Chicken with Prosciutto Rosemary and White Wine
Elevate your weeknight dinners with this irresistible Chicken with Prosciutto, Rosemary, and White Wine—a recipe that combines elegance and comfort in every bite. Succulent chicken breasts are seasoned to perfection, wrapped in savory prosciutto, and seared until golden and crispy. Infused with the aromatic warmth of fresh rosemary and garlic, the dish is simmered in a luxurious white wine and chicken broth sauce, enhanced with a touch of butter and a bright hint of lemon juice. This 40-minute recipe is ideal for a cozy family meal or an impressive dinner-party centerpiece. Serve it with crusty bread or creamy mashed potatoes to soak up the rich, flavorful sauce and garnish with fresh rosemary for a final touch of sophistication. Perfectly balanced, this effortless dish is a celebration of simple yet refined Italian-inspired flavors.
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Recipe Information
Ingredients
- 4 pieces chicken breasts
- 4 slices prosciutto
- 2 tablespoons fresh rosemary
- 2 tablespoons olive oil
- 3 cloves garlic cloves, minced
- 1 cup dry white wine
- 0.5 cup chicken broth
- 2 tablespoons unsalted butter
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 1 tablespoon lemon juice
Instructions
Season the chicken breasts with salt and pepper, ensuring both sides are coated evenly.
Wrap each chicken breast with a slice of prosciutto. Secure the edges with a toothpick if necessary.
Heat the olive oil in a large skillet over medium-high heat.
Add the wrapped chicken breasts to the skillet, cooking for 4-5 minutes per side or until the prosciutto is crispy and the chicken is golden brown. Remove the chicken from the skillet and set aside.
Lower the heat to medium. Add the minced garlic and fresh rosemary to the skillet, cooking for about 1 minute until fragrant.
Pour in the white wine and chicken broth, scraping up any browned bits from the bottom of the skillet. Bring the liquid to a simmer.
Return the chicken breasts to the skillet, cover, and cook for an additional 12-15 minutes, or until the chicken is cooked through (internal temperature of 165°F).
Remove the chicken breasts again and set them on a serving platter. Tent with foil to keep warm.
Stir the unsalted butter and lemon juice into the skillet sauce. Cook for 2-3 minutes until the sauce slightly thickens.
Pour the sauce over the chicken breasts and serve immediately, garnished with additional fresh rosemary if desired.
Nutrition Facts
Calories |
1921 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 83.6 g | 107% | |
| Saturated Fat | 27.2 g | 136% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 667 mg | 222% | |
| Sodium | 3895 mg | 169% | |
| Total Carbohydrate | 11.8 g | 4% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 2.9 g | ||
| Protein | 227.0 g | 454% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 119 mg | 9% | |
| Iron | 7.0 mg | 39% | |
| Potassium | 494 mg | 11% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
