Friday, February 22, 2013

Pan Fried Chicken with Prosciutto Cream (and Potatoes!)

Need an impressive dish to make this weekend? This is our new favorite meal. Enough said! No, really, this meal is SO BEYOND delicious. Every time we whip this up...which MIGHT be about 6 times in the past 2 months...we are once again floored at how good it is. The chicken is crunchy, the potatoes are chewy, and the cream sauce; O the cream sauce. It combines all of the components of this dish in a beautiful way. My mouth is watering right now. Maybe this is what can be for dinner tonight! (Side note, if I have extra cream sauce I use it as a type of “alfredo” on our chicken pizza the following night!)

Pan Fried Chicken with Prosciutto Cream (and potatoes!)
Printable Version

3 tablespoons vegetable oil
4 boneless, skinless chicken breasts, pounded flat
Kosher salt and freshly ground black pepper
2 cups all-purpose flour
2 cups panko
1/2 teaspoon dried oregano
1/4 teaspoon paprika
4 eggs, lightly beaten

Cream Sauce
6 ounces prosciutto, diced small
1/2 medium size white onion, pureed
2 cloves garlic, thinly sliced
3 cups heavy cream
Kosher salt and freshly ground black pepper
2 tablespoons finely chopped sage leaves

1 pound fingerling potatoes, sliced into 1/4-inch disks
6 cloves garlic
2 sprigs rosemary
2 sprigs fresh thyme
Kosher salt and freshly ground black pepper
2-3 Tbs. Extra-virgin olive oil

Season the chicken with salt and pepper, to taste. Put the flour, panko and eggs in separate bowls. Season the flour and the panko with salt and pepper. Add the oregano and paprika to the panko and mix to combine. Dip the chicken first in flour to coat, then in the eggs. Let the excess egg drain off and then evenly coat in the seasoned panko crumbs.

In a deep saute pan, heat the vegetable oil over medium heat.

Put the chicken  in the hot oil and cook on first side until golden brown, then turn on the other side. Cook about 4 to 5 minutes per side. Remove the chicken from the oil and drain on paper towels. Season lightly with salt while the chicken is still hot.

Cream sauce
In a saucepot over medium heat, add the pancetta and render until some of the fat is released. Add the onion and garlic and cook until translucent, about 2 minutes.

Stir in the heavy cream and let simmer until reduced by half, stirring occasionally. Season with salt and pepper, to taste, and stir in the chopped sage.

Preheat the oven to 350 degrees F. In an oven-proof dish, toss together the potatoes, garlic, rosemary, thyme, and salt and pepper, to taste. Pour the olive oil over top until the potatoes are covered. Cook the potatoes in the oven until tender, about 45 minutes.

To serve: Divide the potatoes between 2 plates and top each with 2 chicken breasts. Spoon some of the cream sauce over the top and serve.

Serves 2
Recipe from Food Network

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