Ingredients:
1 tablespoon (15 mL) olive oil
4 (16 oz/450 g) chicken breasts, boneless, skin on
1 ounce (30 g) prosciutto, coarsely chopped
1 shallot, finely chopped
6-8 peeled and roasted chestnuts, chopped
1 teaspoon (5 mL) fresh thyme, chopped
½ carton (240 mL) CAMPBELL'S® Stock First™ Chicken Stock
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 375°F (190°C) oven and roast for about 20 minutes or until cooked through. Remove chicken from pan and keep warm.
Pour off excess oil and add prosciutto and shallots to pan. Sauté over medium-high heat for 1-2 minutes. Add chestnuts and thyme and sauté 3-4 minutes more.
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.
Arrange chicken breasts on serving platter or plates and spoon sauce over chicken.
Ingredients
1
tablespoon
(15 mL) olive oil
4
(16 oz/450 g) chicken breasts, boneless, skin on
1
ounce
(30 g) prosciutto, coarsely chopped
1
shallot, finely chopped
6-8 peeled and roasted chestnuts, chopped
1
teaspoon
(5 mL) fresh thyme, chopped
½
carton (240 mL) CAMPBELL'S® Stock First™ Chicken Stock
Read more at http://www.foodnetwork.ca/recipe/pan-roasted-tuscan-chicken-with-chestnut-sauce/13155/#8MsMo9Ehhczfoiub.99Ingredients
1 tablespoon (15 mL) olive oil
4 (16 oz/450 g) chicken breasts, boneless, skin on
1 ounce (30 g) prosciutto, coarsely chopped
1 shallot, finely chopped
6-8 peeled and roasted chestnuts, chopped
1 teaspoon (5 mL) fresh thyme, chopped
½ carton (240 mL) CAMPBELL'S® Stock First™ Chicken Stock
