Recipe
This recipe uses in season pears which balance the saltiness of prosciutto and other rich flavours - decadent and delicious.
Ingredients (Serves Four)
Olive oil for cooking
Six slices prosciutto
Two chicken breasts
Dried thyme
Zest of one lemon
Plain flour for dusting
¼ cup white wine
½ cup chicken stock
Two pears
One small brie cheese
Method
1. Over a medium heat, cook prosciutto in a little olive oil until crispy; then put aside.
2. Slice the chicken breasts in half lengthwise to make them thinner, then rub with olive oil, sprinkle with thyme and cover with grated lemon zest pressed into the breast. Lightly dust the chicken with flour, shaking off any excess; then cook the chicken in a little olive oil until browned on both sides.
3. Lower the heat and add the wine and stock to the pan, leaving to simmer for a few minutes to reduce and thicken slightly.
4. To the dish add sliced pear and brie wedges in between the chicken breasts, then tear the prosciutto into pieces and add over the top. Season with pepper and cover the pan with a lid. Leave to simmer for 15 to 20 minutes, or until the pear slices have softened and the brie has melted (making a creamy gravy).
5. In the meantime, boil baby potatoes and add green beans to the saucepan to cook for a few minutes when the potatoes are almost done.
