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Prosciutto Wrapped Chicken Breast with Mashed Cauliflower


First Posted: 10/27/2011 4:55 pm Updated: 08/31/2012 10:48 am

Prosciutto Wrapped Chicken Breast with Mashed Cauliflower

Prosciutto Wrapped Chicken Breast with Mashed Cauliflower
Julie Toy
Provided by:
total prep

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.

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