Ingredients

The following ingredients have 4 Servings
  • 4-6 slices prosciutto (cut into bite sized pieces)
  • 1 1/2 lbs boneless chicken, (thighs or breasts)
  • 2 tbsp olive oil, (extra virgin, divided)
  • 1 tsp dried thyme
  • 1 medium lemon, (zest of)
  • salt and pepper
  • 1/4 cup flour ((all-purpose, spelt or gluten-free))
  • 3/4 cup white wine
  • 1 cup chicken broth
  • 1 large pear (cored and cut into 1/8ths, no need to peel)
  • 1 tbsp honey
  • 1/2 cup Parmigiano Reggiano (or Asiago cheese, coarsely grated)

Instruction

  • Heat oven to 400°F.  Fry prosciutto in a large oven-proof skillet on the stove top until crisp. Remove and set aside.
  • If chicken breasts are large, cut in half. Rub chicken with olive oil and season with thyme, lemon zest, salt and pepper. Toss with flour until well coated.
  • Heat oil in skillet. Add chicken and sear for 4 - 5 minutes on each side until nicely browned. Reduce heat to medium-low, then add wine and broth. Simmer for 10 - 15 minutes or until cooked through and no longer pink. If not serving right away, you can prepare the dish to this point, then refrigerate (or freeze) and reheat just before serving.
  • Tuck sliced pears in around the chicken pieces and drizzle with honey. Add the crisp prosciutto into the skillet as well. Sprinkle with cheese and transfer skillet to oven. Roast for 5 minutes or until pears have softened slightly and cheese has melted. Serve.