Directions for: Pan-Roasted Tuscan Chicken with Chestnut Sauce
Ingredients
1 Tbsp (15 mL) olive oil
4 (16 oz/450 g) chicken breasts, boneless, skin on
1 oz (30 g) prosciutto, coarsely chopped
1 shallot, finely chopped
6-8 peeled and roasted chestnuts, chopped
1 tsp (5 mL) fresh thyme, chopped
carton (240 mL) CAMPBELL'S Stock First Chicken Stock
Directions
1. Warm oil in a large heavy bottom oven proof skillet, sear chicken skin side down only, until well browned, about 6-8 minutes. Do not turn chicken breasts over! Transfer to 375F (190C) oven and roast for about 20 minutes or until cooked through. Remove chicken from pan and keep warm.
2. Pour off excess oil and add prosciutto and shallots to pan. Saut over medium-high heat for 1-2 minutes. Add chestnuts and thyme and saut 3-4 minutes more.
3. Add stock to deglaze pan, scraping any brown bits from bottom of pan, and simmer over medium-high heat until sauce is reduced by half, about 4-5 minutes.
4. Arrange chicken breasts on serving platter or plates and spoon sauce over chicken.
See more: Chicken, Main, Dinner, Easy, Herbs, Vegetables, Italian
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