Chicken Breast with Prosciutto. Nutmeg and chicken may seem odd, but it’s a classic Italian combination. Please be generous when seasoning the chicken. It’s easy to think that the nutmeg will overpower the it. But once the chicken it’s out of the oven, the nutmeg will become less pronounced.
- 2 large chicken breast bone in and skin on
- 4 slice prosciutto
- 4 thinly sliced center pieces of lemon with the rind
- olive oil as needed
- salt, as needed
- freshly grated nutmeg as needed
- ½ cup dry white wine
- 1 tablespoon unsalted butter
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.