Ingredients
4 (4-oz.) chicken cutlets
Kosher salt
Freshly ground black pepper
8 thin slices prosciutto (about 6 oz. total)
2 tbsp. all-purpose flour
2 tbsp. extra-virgin olive oil
1/3 c. balsamic vinegar
1 c. low-sodium chicken stock
2 c. grape or cherry tomatoes, halved
1 (8-oz.) container ciliegine or bocconcini, halved or quartered if larger (about 1 1/2 c.)
1/2 c. packed fresh basil leaves
Preparation
Step 1Season chicken all over with 1/2 teaspoon salt and 1/2 teaspoon pepper. Wrap 2 slices prosciutto around each piece of chicken, gently pressing prosciutto against chicken to adhere. Pour flour on a shallow plate. Dredge chicken in flour, shaking off any excess.Step 2In a 12" skillet over medium-high heat, heat oil. Cook chicken, turning halfway through, until chicken and prosciutto are golden and prosciutto is crisp, 2 to 3 minutes per side. Transfer chicken to a plate.Step 3Pour vinegar into skillet and cook, scraping up browned bits, until almost completely reduced, about 30 seconds. Add stock and cook, stirring occasionally, until reduced by half, about 2 minutes. Return chicken to skillet and cook, turning a few times, until sauce thickens, about 2 minutes more. Remove from heat.Step 4Transfer chicken to a platter. Scatter tomatoes, mozzarella, and basil over top; season with 1/4 teaspoon salt. Drizzle sauce remaining in skillet over and serve.
You’ll start by crisping up chicken cutlets that are wrapped in prosciutto (this technique comes from the Italian “saltimbocca” dish made with veal, wine, and sage rather than chicken, balsamic, and basil). Next, you’ll finish them off in a tangy vinegar sauce. Topped with mozzarella, tomatoes, and prosciutto, the result is a fresh and easy crowdpleaser.
