Braised Chicken Breast with Provolone

A Weeknight Winner: Braised Chicken Breast with Provolone

Life as a working mom is a whirlwind. Between juggling meetings, school pick-ups, and making sure everyone gets a healthy dinner on the table, finding time for anything else feels impossible. That's why I treasure recipes that are both delicious and efficient. This braised chicken breast recipe, adapted from a cookbook gift, has become a staple in our weekly meal rotation. It’s elegant enough for a dinner party, yet simple enough for a busy weeknight. The tender chicken, bathed in a rich sauce of Marsala wine and melted provolone, is a guaranteed crowd-pleaser. The creamy provolone melts beautifully, creating a rich, savory sauce that complements the chicken perfectly. The addition of prosciutto adds a salty, umami depth, balancing the sweetness of the Marsala. And honestly, the entire dish comes together in under 30 minutes – that's a win in my book.

I love how versatile this dish is. Sometimes, I'll serve it over a bed of creamy polenta for a heartier meal. Other times, a simple side of roasted asparagus or a fresh green salad is all it needs. The beauty of this recipe lies in its simplicity; the flavors are bold and delicious without requiring a long list of complicated ingredients or hours of preparation. It's the kind of dish that allows me to feel accomplished in the kitchen without sacrificing precious time with my family. The aroma filling my kitchen as the chicken simmers is enough to make everyone happy. It's a testament to the fact that delicious doesn't have to be difficult. And let's be honest, after a long day, the last thing I want to do is spend hours slaving away in the kitchen. This recipe saves the day!

Beyond the Recipe: This dish reminds me of the joy of simple pleasures. The gift of the cookbook, the shared meal with my family, the satisfaction of creating something delicious from seemingly simple ingredients. It's a reminder that even in the midst of a busy life, there's always time for a little bit of culinary magic, a moment to savor the flavors, and the company of loved ones. It also highlights the importance of using quality ingredients – the rich taste of good olive oil, the sharp tang of the provolone, and the savory depth of the prosciutto all play a part in elevating this dish beyond the ordinary. It's a weeknight winner, yes, but it's also a celebration of simple, delicious cooking.

Tips and Variations: Feel free to experiment with different cheeses – fontina or mozzarella would be delicious substitutes. If you don't have prosciutto, pancetta or even crispy bacon would work well. For a vegetarian option, omit the meat entirely and add sautéed mushrooms or roasted vegetables for added flavor and texture. The beauty of this recipe is that it's a blank canvas. You can customize it to your liking, using whatever ingredients you have on hand. But I highly encourage you to give it a try as written; it's a true taste of uncomplicated elegance.

Serving Suggestions: Serve this braised chicken breast with your favorite sides. Some of my go-to options include:

• Creamy polenta
• Roasted asparagus
• Simple green salad with a light vinaigrette
• Garlic mashed potatoes
• Wild rice pilaf

No matter how you choose to serve it, this recipe is sure to become a cherished addition to your culinary repertoire. It's the kind of dish that brings comfort and satisfaction – a testament to the power of simple, delicious cooking.

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 browned, top each breast with a basil leaf (or sprinkle dried basil) and add a slice of prosciutto.
• Increase heat to medium-high. Push aside the chicken to make a clear spot in the pan, and pour in the Marsala and 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.