Crispy prosciutto takes this orange-braised chicken over the top with maximum flavor. It's simple to prepare and makes for an elegant dinner.
Author: Lucy Brewer
Kosher salt and freshly ground black pepper
All-purpose flour for dredging
2thin slices prosciutto, about 1 oz., cut into ¼-inch thin strips
½cupthinly sliced shallots, about 3 large
¼teaspoonred pepper flakes
Cut orange in half and squeeze juice out of one half. Slice the other orange half into ¼ 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.
Garnish with the crispy prosciutto.
Recipe from SouthernFoodandFun.com. Nutrition counts are provided as estimates only. Southern Food and Fun makes no guarantee as to the accuracy of these nutritional values as ingredients and serving sizes may vary from person to person.