Proscuito Basil Chicken

This recipe came from my email box.  I get a weekly email from Rachael Ray's show with her recipies......     Like always when I find a recipe that sounds good my menu planning goes right out the window and I have to make it now.  The recipe calls for Sage but I didn't have any so I used Basil leaves from our plant. I didn't have Marsala so I used Merlot....

The original recipe is called Chicken Samboltica

You'll need:

Boneless Skinless Chicken Breasts
Procuitto
Basil leaves (or Sage)
toothpicks
flour for dredging
Olive oil
Garlic
Baby Portabella Mushrooms
Angel hair pasta
1 cup Merlot (or Marsala)
1 cup chicken broth (optional in my opinion)


Cut your chicken breasts in half and pound til 1/4 in thick. (I fed a family of 5 with 3 breasts). salt and pepper each side. Lay procuitto on top of breast. top with basil leaf and secure with toothpick. Heat a couple of tablespoons of oliv oil in skilled (med high).  dredge chicken (both sides) in flour and place in skillet.  You will need to do this in batches.  turn when brown, remove to plate and cover with foil when both sides are brown. 

When second batch goes in, drop pasta into boiling water and cook al dente. Strain pasta and set aside, reserve 1 cup of starchy water.  

When chicken is done keep warm under foil on a plate. Reduce heat on stove to med.  Add Sliced mushrooms (as many as you want, the more the better) and garlic (I used 4 cloves minced) to skillet.
Cook for a few minutes then add the wine.  Once reduced a bit ad chicken broth. loosten all the brown bits from the pan with a wooden spoon. Ladel some sauce over the chicken on a serving plate. Toss pasta into the sauce, ad some starchy water if needed. Serve alongside the chicken.

This got a thumbs up from everyone in the family!

Both dishes by themselves are fantastic!!  I'll definately be making this one again.