Chicken Thighs with an Italian Flair
Prosciutto 1 thin slice for each thigh
Medium-sized can tomato sauce
¼ - 1 cup dry white wine, the amount depends on how many thighs you cook.
Freshly grated Parmesan cheese
Handful fresh basil or 1 tbsp. dried
Gently pound the thighs to a slightly thinner size between two pieces of waxed paper. Sprinkle lightly with marjoram.
Lay prosciutto onto thighs and gently pound.
Pour flour into a paper bag. Place one thigh at a time inside bag and shake gently. Remove thigh to a plate while you flour the remaining thighs.
Heat olive oil in a large skillet over medium- high heat until it shimmers. Carefully add the thighs chicken side down. Fry until nicely browned. Turn the meat to finish frying. Regulate the heat so the chicken browns and not burn.
Pour the tomato sauce over the chicken. Add the wine, basil, and gently stir. Sprinkle a good amount of cheese across the top. Heat through.
Place chicken on a plate along with your favorite pasta. Ladle the pan juices over the pasta. Be sure to have a bowl of grated cheese on the table!
I'll be back Monday with Sam Cheever. Until then...
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