This recipe calls for thinly sliced boneless and skinless chicken breasts. “I just bought a chicken breast from the store that says ‘sliced’ on the package,” said Morone, adding:[It] It’s a very easy way to get the right thickness. “But if you can only find a standard chicken breast,” she says, “you’ll need to pound or slice it until it’s 1/4 inch thick.”
Next, prepare the salt, pepper, slices of prosciutto, slices of provolone, dried sage, and dried parsley. For the sauce you will need white wine, lemon juice and chicken stock. Finally, grab some butter and bread the chicken.
Each ingredient plays a role in the rich flavor of the dish. “The prosciutto adds flavor and a touch of saltiness, the provolone makes it creamy, and the sage gives it a nice earthy flavor,” says Morrone. “The combination of wine, chicken broth and lemon juice gives the sauce great complexity.” I will explain. It’s flavorful and keeps the chicken from getting dry while cooking. ”