Cooking with liquor: the best chicken you’ll ever make AND…the LAST day to enter the GIVEAWAY!!!

Today is the LAST day you can enter my “Muscians, Memories and Morsels” cookbook giveaway!  For those of you who’ve referred others to my blog, it would be a good idea to check in with them to make sure they’ve “followed” my blog (by clicking “follow” on the right hand side of the page) so that you can be entered.  For those of you who haven’t entered yet, read the details here.  It’s a great book and I want to share it with you!  I’ll give you till midnight tonight to get your pals on board and I’ll announce the winner tomorrow!


Now for the chicken.

This chicken scallopine is a total show-stopper.  I make it regularly, and especially when I’m out to impress.  You will never eat more tender, juicy, flavourful chicken in your life.  You’re going to want to make this all the time…


Here’s what you need:

2 boneless, skinless chicken breasts (or more, if you’re feeding more people – just adjust the other quantities too)

1/2 cup all-purpose flour

1/3 cup butter

2 oz. proscuitto, sliced into fine ribbons

1/3 cup dry white wine

2 tbsp. brandy

Juice of 1 lemon

Pinch cayenne pepper

Salt to taste

Here’s what you do:

Measure your flour into a shallow bowl and dump the chicken in.  Toss to coat thoroughly with the flour.

Place half of the butter in a frying pan over medium heat.  Once the pan is hot and the butter is molten, add the prosciutto and saute until it’s just beginning to crisp.

Add the flour-coated chicken to the frying pan and fry until just brown on each side.  Now add the wine and brandy to the pan (pause and inhale the beautiful aroma as it sizzles and wafts across your kitchen).  If you were to be a little generous with the wine and brandy here…well…I’d recommend it.

Continue to cook over medium heat – the liquor will begin to thicken because of the flour and cook off because it’s liquor, leaving the chicken browning in a thick, aromatic sauce studded with prosciutto.  As the liquid cooks off, squirt the lemon juice over the chicken, and then sprinkle salt, pepper and cayenne on both sides of the meat as it sautes.

Once the chicken is cooked through and the liquid mostly gone from the pan, add the rest of the butter, spooning it over the chicken as it browns and crackles.

Serve with pasta, or wine, or salad, or bread, or wine, or good friends…


Recipe adapted from Italianissimo