Directions

Preheat oven to 425 degrees. Loosen the skin on one of the chicken breasts by running your fingers underneath it, leaving it attached at the edges. Wrap one piece of prosciutto around on lemon slice, leaving the rind exposed on one side. It’s okay if it peeks out a little. Gently coax the wrapped lemon under the skin. Repeat with the other chicken breast. Rub both breasts with olive oil and season well with plenty of salt and nutmeg. Place the chicken, skin side up into a cast iron or oven proof skillet, large enough to comfortably hold both breasts. Cook for about 30 minutes, until the skin is brown and crisp. Remove the chicken to a warm plate to rest. Move the skillet with its pan juices to the stove top. Set the heat to medium. Add the wine to the pan to deglaze, scraping up the browned bits on the bottom of the pan. Add the butter, swirling until melted, then let it cook 2 or 3 minutes to thicken slightly. Serve the breasts sitting in a small puddle of the the pan sauce.

Directions

Place the chicken breast on a a parchment lined baking pan and rub the skin with olive oil. Sprinkle generously with kosher salt and pepper. Roast for 35 to 40 minutes, until cooked through. When cool enough to handle, remove the meat from the bones, discard the skin, and dice the chicken meat into 1/2-inch cubes. Bring the chicken stock to a simmer in a large pot and add the carrots. Simmer uncovered for about 20 minutes, until the carrots are soft. Add the celery and egg noodles and cook an additional 10 minutes until the noodles are cooked. Add the cooked chicken meat and parsley and heat through. Season to taste and serve.