Slice open the chicken breasts crosswise to butterfly, so they open to a flattened, even thickness. Season the chicken all over with salt. Lightly dredge the chicken in flour, shaking off the excess.
Heat the olive oil and butter in a large skillet over medium heat until the butter is just melted. Add the chicken to the pan, and brown each side for about 2-3 minutes.
Once it is browned, top each breast with a basil leaf or sprinkle even amounts of dried basil over each breast and add a slice of prosciutto. Increase heat to medium high. Push-aside the chicken to make a clear spot in the middle of the pan, and pour in the Marsala and the white wine. Drop in the remaining basil leaves. Bring to a boil, and simmer until reduced by half, about two minutes. Add the chicken broth and cover, simmering to blend the flavors, about three minutes.
Uncover, top the chicken with the sliced provolone and cover again. Adjust heat to a simmer, cooking about five minutes to melt the cheese, then uncover. Bring to a boil and cook until the chicken is cooked through and the sauce is reduced to your liking, about 8-10 minutes more.
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|Serving Size: 1 (490g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 487 (53%)|
|Amt Per Serving||% DV|
|Total Fat 54.1g||72 %|
|Saturated Fat 20.7g||103 %|
|Monounsaturated Fat 20.5g|
|Polyunsanturated Fat 8g|
|Cholesterol 303.5mg||93 %|
|Sodium 983.1mg||34 %|
|Potassium 1025.9mg||27 %|
|Total Carbohydrate 2.1g||1 %|
|Dietary Fiber 0g||0 %|
|Sugars, other 2.1g|
|Protein 92.4g||132 %|
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Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 913
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