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Pan-Roasted Tuscan Chicken with Chestnut Sauce

Pan-Roasted Tuscan Chicken with Chestnut Sauce
PREP TIME
20 min
COOK TIME
30 min
YIELDS
4 servings

A terrific and impressive meal that’s perfect for both a simple weeknight meal and more extravagant weekend dinner.

Tips: For a more adventurous version of this recipe try slicing a lemon very thinly, almost see-through, and inserting a slice under the skin of each breast before cooking. You can find peeled roasted chestnuts in the frozen food section of most grocery stores.

Courtesy of CookWithCampbells.ca™

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Ingredients

1
Tbsp (15 mL) olive oil
4
(16 oz/450 g) chicken breasts, boneless, skin on
1
oz (30 g) prosciutto, coarsely chopped
1
shallot, finely chopped
6-8
peeled and roasted chestnuts, chopped
1
tsp (5 mL) fresh thyme, chopped
½
carton (240 mL) CAMPBELL'S® Stock First™ Chicken Stock
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Directions

Step 1

Warm oil in a large heavy bottom oven proof skillet, sear chicken skin side down only, until well browned, about 6-8 minutes. Do not turn chicken breasts over! Transfer to 375°F (190°C) oven and roast for about 20 minutes or until cooked through. Remove chicken from pan and keep warm.

Step 2

Pour off excess oil and add prosciutto and shallots to pan. Sauté over medium-high heat for 1-2 minutes. Add chestnuts and thyme and sauté 3-4 minutes more.

Step 3

Add stock to deglaze pan, scraping any brown bits from bottom of pan, and simmer over medium-high heat until sauce is reduced by half, about 4-5 minutes.

Step 4

Arrange chicken breasts on serving platter or plates and spoon sauce over chicken.

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