- 2 whole chicken breasts, 12 ounces each ( skin may be left on or removed)
- 12 marinated artichoke hearts (cut into small wedges)
- 4 large mushrooms, sliced
- 8 large black olives, sliced
- 2 ounces olive oil
- ½ tsp. Shallots, chopped
- ¼ tsp. Garlic , chopped
- 3 ounces Chardonnay wine
- ½ fresh lemon, juiced
- 2 tbsp. unsalted butter
- small amount of flour for dusting
- Kosher salt
- Fresh ground black pepper
- 2 thin slices of prosciutto
Heat olive oil in a medium skillet that can be placed into a 375 degree oven. Season chicken with salt and pepper, dust with flour and place into the hot olive oil. Brown nicely on both sides then place into a preheated 375 degree oven for 20 to 25 minutes. Remove from oven and discard oil. In the same pan with chicken, add mushrooms, artichokes, garlic, shallots, wine, lemon juice, and olives. Simmer slowly for a couple of minutes turning chicken and moving skillet on the burner to prevent ingredients from sticking. Remove chicken breast from the skillet. Add butter to the skillet and stirring slowly with a spoon, heat slowly as not to break the sauce. When done, spoon over chicken breast, arrange julienne prosciutto on top and serve.
If sauce starts to break, add a little more wine, shake pan to blend and serve.
