Chicken Breasts with Prosciutto
2 Chicken breast halves with the skin and bones
2 Tablespoons olive oil
1/4 cup finely chopped garden carrots
1/4 cup finely chopped garden celery
1/2 cup finely chopped garden onions
1/4 cup dry white wine
1/3 cup chicken broth, from the can or homemade
1/2 teaspoon dried garden Basil
1 teaspoon dried garden Parsley
1 teaspoon dried garden Sage
1/2 teaspoon dried garden Tarragon
1/4 cup Italian prosciutto, slivered
Salt and Pepper to taste
Salt and pepper the chicken. Heat oil in medium skillet over medium-high heat.
Add the chicken breasts and sauté until brown, about 3 minutes per side.
Transfer chicken to plate.
Add the chopped carrots, onions, and celery to skillet; sauté
until the vegetables begin to brown. This takes about about 5 minutes or so. Do
not burn them.
Return the chicken and any juices to skillet; add wine,
chicken broth, herbs and prosciutto. Bring to boil.
Reduce heat to medium-low. Cover; simmer until chicken is
cooked through, about 6 minutes per side. Serve chicken with the delicious
Serving Hint: The chicken breasts can be served over a bed of wild rice and long
grain rice mixture.