Crispy prosciutto takes this orange-braised chicken over the top with maximum flavor. It's simple to prepare and makes for an elegant dinner.
Prep Time15 minutesmins
Cook Time30 minutesmins
Total Time45 minutesmins
Servings: 4servings
Calories: 272kcal
Author: Lucy Brewer
Ingredients
1navel orange
4chicken breasts
Kosher salt and freshly ground black pepper
All-purpose flour for dredging
2tablespoonsolive oil
2thin slices prosciutto, about 1 oz., cut into 1/4-inch thin strips
½cupthinly sliced shallots, about 3 large
¼teaspoonred pepper flakes
3tablespoonswhite vinegar
¾cupchicken broth
1bay leaf
Instructions
Cut orange in half and squeeze juice out of one half. Slice the other orange half into 1/4 inch half moons. Season chicken with salt and pepper and dredge in flour. Heat oil in a large skillet over medium-high heat.
When oil is shimmering, add prosciutto and cook until crispy, 1 to 2 minutes. Remove prosciutto with a slotted spoon to a paper-towel lined plate. Brown the chicken breasts in the skillet, 2 to 3 minutes each side. Transfer the chicken to a plate.
Add the shallots to the skillet and reduce heat to medium. Stir in the red pepper flakes and orange slices and cook until shallots begin to soften, 3 to 4 minutes. Pour in vinegar, scraping any browned bits from the bottom of the skillet. Boil until skillet is almost dry. Add broth and orange juice and return to a boil.
Place chicken in skillet, along with any accumulated juices. Place bay leaf in skillet and turn heat down to a gentle simmer. Cover tightly with a lid or foil. Cook about 20 minutes, turning breasts once. Season with additional salt and pepper if needed.