chicken breasts, boned with skin on, 6-8 ounces each
Salt to taste
Freshly ground black pepper to taste
cup Colavita Extra Virgin Olive Oil
2 tablespoons butter
medium yellow onion, finely chopped
4 thin slices prosciutto, chopped
2 cloves garlic, minced
8 ounces canned artichoke hearts packed in water,
drained and diced
cup white wine
1 cup chicken stock
1 cup heavy cream
1 tablespoon chopped fresh Italian parsley
Preheat oven to 400˚F.
Season the chicken with salt and pepper. Heat the Colavita Extra
Virgin Olive Oil in a large ovenproof skillet over moderately high
heat. Sear the breasts skin-side down until golden, then turn and
put in the oven. Bake until tender and juices no longer run pink,
about 15 to 25 minutes depending on the size of the breasts.
Transfer the chicken to a warm platter and keep warm while you
prepare the sauce.
To the same pan add the butter and sauté the onion until
translucent. Add the prosciutto and garlic and sauté for 1 or 2
minutes, then add the artichokes. Increase the heat and deglaze the
pan with the wine, scraping up any brown bits. Add the stock and
lemon juice and reduce by half. Add the cream and reduce to thicken.
Adjust the seasonings with salt and pepper, then add the parsley and
spoon over the finished chicken breasts.