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Prosciutto-wrapped chicken

An elegant but easy supper for two. For an alcohol-free version, simply double the quantity of stock and add a little more lemon juice.

Serves 2 · Prep 10 min · Cook 20 min

Photo of Prosciutto-wrapped chicken

Ingredients

  • 2 Easy To Cook Lemon & Pepper Chicken Breasts
  • 4 slice/s Principe Prosciutto Cotto
  • 1 tbsp olive oil
  • 10 g unsalted butter
  • 375 g pack Seasoned Charlotte Potatoes
  • 100 ml chicken stock
  • 75 ml dry Marsala (or sherry, Madeira or dry white wine)
  • ½ lemon, cut into wedges
  • 1 Baby leaf salad, to serve (optional)

Method

  1. Remove the chicken breasts from the packaging and wrap each with 2 slices of prosciutto.
  2. Heat the oil and butter in a large frying pan over a medium-high heat. Once foaming, add the wrapped chicken breasts and fry for about 5 minutes on each side (or longer if needed) until cooked through, the juices run clear and no pink meat remains. Meanwhile, cook the potatoes according to pack instructions.
  3. Lift the chicken breasts out of the pan and transfer to warm plates with the potatoes. Add the chicken stock and Marsala to the frying pan, then bubble briskly until reduced to a syrupy sauce (4-6 minutes). Add a squeeze of lemon juice to the sauce, then spoon it over the chicken and potatoes. Serve with the lemon wedges and a baby leaf salad, if liked.