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Prosciutto Wrapped Chicken Breast with Mashed Cauliflower
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Provided By:
Curtis Stone

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    • Ingredients

    Serves:

      • FOR CAULIFLOWER:
      • 1 tablespoon olive oil
      • 2 shallots, small diced
      • 1 garlic clove, chopped fine
      • 2 tablespoons butter
      • 4 cups cauliflower florets
      • 3 cups whole milk
      • 2 tablespoons heavy cream
      • Kosher salt and freshly ground black pepper
      • FOR CHICKEN AND PAN SAUCE:
      • 12 fresh sage leaves
      • 4 (6-ounce) organic boneless skinless chicken breasts, pounded slightly
      • 4 thin slices high-quality prosciutto
      • Salt and freshly ground black pepper
      • 2 tablespoons olive oil
      • 2 tablespoons unsalted butter
      • 1 shallot, finely diced
      • 1/2 cup dry white wine
      • 3/4 cup chicken stock
      • 2 tablespoons lightly packed fresh flat leaf parsley, finely chopped

    Directions

    PREPARE THE CAULIFLOWER MASH:

    Place a large saucepan over medium high heat.

    Add the oil to the pan and saute the shallots for 1 minute. Add the garlic.

    Add the butter and cook until the butter is golden brown.

    Stir in the cauliflower, milk, and cream. Bring to a simmer over medium heat.

    Decrease the heat to low and simmer very gently until the cauliflower is tender, about 15 minutes.

    Pour off the liquid and reserve it.

    Mash the cauliflower in the pan with a potato masher. The mash should be rustic and chunky. Add enough of the reserved cooking liquid to moisten.

    Season to taste with salt and pepper and keep warm until serving.

    PREPARE THE CHICKEN:

    Place 2 to 3 sage leaves on top of each chicken breast.

    Wrap 1 slice of prosciutto around each chicken breast.

    Season the chicken with salt and pepper.

    COOK THE CHICKEN:

    Place a large nonstick saute pan over medium high heat, add the oil, and place the chicken breasts in the pan.

    Cook for 2 minutes on each side or until the chicken is golden brown and cooked through.

    Transfer the chicken to a plate.

    MAKE PAN SAUCE:

    Remove the chicken from the pan and add the butter and shallot.

    Cook for 30 seconds swirling the pan, then add the wine and simmer until reduced by half. Add the chicken stock and parsley and simmer until reduced by half.

    Season the sauce with salt and pepper.

    TO SERVE:

    Divide the cauliflower evenly among 4 serving plates.

    Slice the chicken breasts in half on a sharp diagonal. Lay the chicken breasts next to the mounds of cauliflower then spoon the pan sauce over each chicken breast and serve.

    What do you think?

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    8 Comments

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    susieq0408

    Perfectly simple low carb dish, I did substitue fresh basil which I prefer over sage. The recipe states the chicken should be slighly pounded, that's why it takes only a few minutes on each side or you can slice each breast in half. The califlower is mashed as in mashed potatoes. Seriously, if this takes you any longer than 45 minutes from start to finish, you must be strangling the chicken first...

    April 27 2011 at 2:46 PM Report abuse rate up rate down Reply
    Nick

    Cooked it exactly as described. It was wonderful! Both the chicken and the cauliflower. Two comments: 1) The toatal time to eating is more like 4 hours (and I had my wife helping me some). 2) It is very difficult to cook both together.

    February 17 2011 at 4:08 PM Report abuse rate up rate down Reply
    Gabrielle

    If your chicken is pounded out to 1/4 inch it only takes a few minutes per side. Transfer to platter and cover with aluminum foil and let it rest at least 10 minutes before cutting. You will have the most tender, delicious chicken you ever ate

    February 16 2011 at 5:16 PM Report abuse rate up rate down Reply
    jmoney5759

    This looks great for an Atkins recipe! Http://www.suesueandsue.com is a weight loss blog by 3 friends named Sue. Honest and inspiring!

    February 16 2011 at 2:41 PM Report abuse rate up rate down Reply
    bogsm

    Cooking times need to be adjusted-unless the breasts are pounded or cut very thin 2 minutes per side isn't enough,also 11 minutes of simmering for the cauliflower nearly turned the florets into mush. PS-the prosciutto adds PLENTY of salt!!

    January 25 2011 at 9:04 PM Report abuse rate up rate down Reply
    Patricia Caputo

    Thanks for your comment regarding chicken breast cooking in 4 minutes. I think there must be a mistake in this recipe, which makes me hesitant to try it.

    January 21 2011 at 12:39 AM Report abuse rate up rate down Reply
    1 reply to Patricia Caputo's comment
    trespetitchat

    The chicken has to be pounded slightly. It comes out really thin. I loved this dish.

    January 22 2011 at 10:50 AM Report abuse rate up rate down Reply
    shrbek6826

    since when does a chicken breast cook through in minutes per side???

    January 20 2011 at 9:46 PM Report abuse rate up rate down Reply

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