Skip to content


Your cart is empty

Article: Chicken with Prosciutto & Balsamic Vinegar

Chicken with Prosciutto & Balsamic Vinegar

Servings: 6


  • 6 chicken breasts, boneless, skinless halves – lightly pounded to 1/2′′ thick
  • 3 tablespoons, fresh sage (If fresh sage is not available, dried may be substituted, however, double
  • amount.) – chopped
  • salt and freshly ground pepper to taste
  • 1 cup, all-purpose flour
  • 3 tablespoons, il Fustino EVOO
  • 1 1/2 cups, chicken stock
  • 2 ounces, prosciutto – thinly sliced and julienned
  • 3 teaspoons, il Fustino Blackberry Balsamic


Sprinkle chicken evenly with sage and season lightly with salt and pepper

Put flour in shallow dish: dredge chicken in flour and shake off excess
In a large saute’ pan over medium heat, warm olive oil

Working in batches, cook chicken until golden brown on one side, about 5 minutes

Turn chicken over and cook until golden brown on second side, transfer to a platter and keep warm

Whisk stock into pan

Add prosciutto and vinegar, bring to a boil

Return chicken to pan and immediately reduce heat

Continue to cook chicken on low heat, basting occasionally with pan sauce, until juice from chicken runs clear when pierced with a sharp knife, about 7 to 10 minutes

Transfer chicken to a warmed platter, Correct sauce with salt and pepper if necessary and spoon over chicken.