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Ingredients
Scale
- 1 1/2 pounds boneless chicken breast cutlets
- 2 tablespoons olive oil
- salt and black pepper
- 1/4 cup all-purpose flour
- 3 ounces prosciutto
- 3 tablespoons salted butter
- 2 small shallots, sliced
- 2 cloves garlic, chopped
- 2 tablespoons fresh chopped thyme
- 3/4 cup marsala wine, or dry white wine
- 2 tablespoons white balsamic vinegar, or balsamic vinegar
- 2 peaches, sliced
- 1 tablespoon honey
- 8 ounces fresh mozzarella, torn
- fresh basil
Instructions
- Preheat the oven to 425°F.
- Season the chicken with salt and pepper. Sprinkle flour over the chicken, tossing to coat.
- Heat olive oil in a large oven-safe skillet over medium-high heat. Add prosciutto and cook until crisp, then set aside.
- Add butter and chicken to the skillet, sear until golden brown on both sides, about 5 minutes per side.
- Stir in shallots, garlic, and thyme. Lower the heat, add Marsala wine, vinegar, and 1/4 cup water, and simmer for 5 minutes until the chicken is cooked through.
- Return prosciutto to the skillet. Arrange peaches and mozzarella around chicken, drizzling honey over peaches.
- Bake in the oven for 5 minutes. Switch to broil for about 1 minute until peaches are charred and cheese melts.
- Serve topped with peaches and pan sauce, garnished with fresh basil.
Notes
For added flavor, consider letting the chicken marinate for 30 minutes in a mixture of olive oil, garlic, and herbs before cooking.
Using ripe peaches will enhance the overall sweetness and flavor of the dish.
If you can’t find Marsala wine, a dry white wine makes a great substitute.
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Skillet
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 480
- Sugar: 10g
- Sodium: 800mg
- Fat: 25g
- Saturated Fat: 10g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 35g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 90mg