Braised Chicken Breast with Provolone
This recipe is adapted from Lidia Bastianich's cookbook, Lidia's Italy in America. A slight ingredient change was made due to the unavailability of smoked provola.
This recipe is adapted from Lidia Bastianich's cookbook, Lidia's Italy in America. A slight ingredient change was made due to the unavailability of smoked provola.
- 1 teaspoon kosher salt
- 2 tablespoons unsalted butter
- 1/2 cup chicken broth
- 4 slices provolone cheese
- 1/2 cup dry white wine
- 4 boneless, skinless chicken breasts
- all-purpose flour for dredging
- 2-3 tablespoons extra-virgin olive oil
- 8 large fresh basil leaves or 2 teaspoons dried crushed basil
- 4 thin slices prosciutto
- 1/2 cup dry marsala
- Carbohydrate 2.08823678587583 g
- Cholesterol 303.545 mg
- Fat 54.0802957142857 g
- Fiber 0.0237142860676561 g
- Protein 92.4065825000043 g
- Saturated Fat 20.6982823452381 g
- Serving Size 1 1 (490g)
- Sodium 983.13351904793 mg
- Sugar 2.06452249980818 g
- Trans Fat 4.86673288095238 g
- Calories 913 calories
Step-by-step
- Slice open the chicken breasts crosswise to butterfly, so they open to a flattened, even thickness. Season the chicken all over with salt. Lightly dredge the chicken in flour, shaking off the excess.
- Heat the olive oil and butter in a large skillet over medium heat until the butter is just melted. Add the chicken to the pan, and brown each side for about 2-3 minutes.
- Once it is browned, top each breast with a basil leaf or sprinkle even amounts of dried basil over each breast and add a slice of prosciutto. Increase heat to medium high. Push-aside the chicken to make a clear spot in the middle of the pan, and pour in the Marsala and the white wine. Drop in the remaining basil leaves. Bring to a boil, and simmer until reduced by half, about two minutes. Add the chicken broth and cover, simmering to blend the flavors, about three minutes.
- Uncover, top the chicken with the sliced provolone and cover again. Adjust heat to a simmer, cooking about five minutes to melt the cheese, then uncover. Bring to a boil and cook until the chicken is cooked through and the sauce is reduced to your liking, about 8-10 minutes more.
The Mechanics of Butter-Oil Emulsions
Combining olive oil and butter in the skillet prevents the milk solids in the butter from burning. Olive oil has a higher smoke point, while butter supplies essential water and milk proteins for browning. Heat the pan over medium until the butter foams actively. This fat blend coats the dredged chicken evenly, creating a barrier that protects the meat while it sears for two to three minutes per side.Deglazing and Reduction Science
Pouring Marsala and dry white wine directly onto the hot pan surface dissolves the fond—the browned proteins stuck to the bottom. Alcohol acts as a solvent for flavor compounds insoluble in water or fat. Bringing the liquid to a boil evaporates the harsh ethanol raw notes while leaving behind concentrated grape sugars and fruit acids. Simmer this mixture until the volume reduces by half before introducing the chicken broth.Melting Cheese Without Overcooking
Provolone contains moisture and fat that break down under gentle, trapped heat. Covering the skillet creates a mini convection oven that circulates steam to melt the cheese slice rapidly. Judge doneness visually by checking that the chicken juices run clear and the internal center reaches an opaque white throughout without any rubbery resistance.
