Prosciutto Wrapped Chicken Breast with Mashed Cauliflower

Prosciutto Wrapped Chicken Breast with Mashed Cauliflower

Julie Toy

Provided by: Curtis Stone

55 mins total 15 mins prep Full Screen

Servings

Ingredients

• FOR CAULIFLOWER:
• 1 tablespoon olive oil
• 2 shallots, small diced
• 1 garlic clove, chopped fine
• 2 tablespoons butter
• 4 cups cauliflower florets
• 3 cups whole milk
• 2 tablespoons heavy cream
• Kosher salt and freshly ground black pepper
• FOR CHICKEN AND PAN SAUCE:
• 12 fresh sage leaves
• 4 (6-ounce) organic boneless skinless chicken breasts, pounded slightly
• 4 thin slices high-quality prosciutto
• Salt and freshly ground black pepper
• 2 tablespoons olive oil
• 2 tablespoons unsalted butter
• 1 shallot, finely diced
• 1/2 cup dry white wine
• 3/4 cup chicken stock
• 2 tablespoons lightly packed fresh flat leaf parsley, finely chopped

Directions

• PREPARE THE CAULIFLOWER MASH:
• Place a large saucepan over medium high heat.
• Add the oil to the pan and saute the shallots for 1 minute. Add the garlic.
• Add the butter and cook until the butter is golden brown.
• Stir in the cauliflower, milk, and cream. Bring to a simmer over medium heat.
• Decrease the heat to low and simmer very gently until the cauliflower is tender, about 15 minutes.
• Pour off the liquid and reserve it.
• Mash the cauliflower in the pan with a potato masher. The mash should be rustic and chunky. Add enough of the reserved cooking liquid to moisten.
• Season to taste with salt and pepper and keep warm until serving.
• PREPARE THE CHICKEN:
• Place 2 to 3 sage leaves on top of each chicken breast.
• Wrap 1 slice of prosciutto around each chicken breast.
• Season the chicken with salt and pepper.
• COOK THE CHICKEN:
• Place a large nonstick saute pan over medium high heat, add the oil, and place the chicken breasts in the pan.
• Cook for 2 minutes on each side or until the chicken is golden brown and cooked through.
• Transfer the chicken to a plate.
• MAKE PAN SAUCE:
• Remove the chicken from the pan and add the butter and shallot.
• Cook for 30 seconds swirling the pan, then add the wine and simmer until reduced by half. Add the chicken stock and parsley and simmer until reduced by half.
• Season the sauce with salt and pepper.
• TO SERVE:
• Divide the cauliflower evenly among 4 serving plates.
• Slice the chicken breasts in half on a sharp diagonal. Lay the chicken breasts next to the mounds of cauliflower then spoon the pan sauce over each chicken breast and serve.

• Filed under:
• Pork,
• Chicken,
• Dairy,
• Cauliflower,
• Italian,
• Skillet,
• Low Carb,
• Gluten Free,
• Main Dish,
• Dinner,
• Birthday,
• Entertaining

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