Ingredients:
For the chicken:
· 4 tablespoons olive oil
· 4 chicken breasts, halved
· 4-8 pieces prosciutto, thinly sliced
· ½ cup flour
· 1 teaspoon garlic powder
· Melted butter, to brush
· Salt & Pepper to taste
For the risotto:
· 1 stick butter
· ¼ preserved lemon, diced
· 1 whole onion, finely diced
· 3 cloves black garlic, minced
· 1 cup arborio rice
· 4 cups chicken stock, warmed
· 2 teaspoons thyme, chopped
· Parmesan Cheese for serving
· Salt & Pepper to taste
Instructions:
1. Preheat oven to 375°F.
2. Heat a large, high-sided skillet over medium-low heat. Add the butter and allow it to melt completely. Continue letting it heat to a very gentle bubble, swirling the pan to keep it from burning. Continue heating the butter until it starts to brown: you’ll see lovely golden solids in the bottom of the pan and the liquid will be a deep golden brown. Pour half the browned butter into a heatproof bowl and set it aside.
3. Heat a large skillet over medium-high heat. While pan is heating, place flour in a shallow dish and season with garlic powder, salt and pepper. Lightly dust each chicken breast just before placing into pan. Cook until golden on each side, then place onto a baking rack in a baking sheet. Wrap each chicken breast with prosciutto, brush with some of the brown butter, then place back onto baking sheet and cook for 15-20 minutes.
4. Add the onion and garlic and 1 tablespoon of the browned butter to the skillet that you used to brown the butter and stir, cooking for 3 to 4 minutes, until translucent and golden. Add the rice and stir for 1 minute. Add 1 cup of the warm broth, stirring while it absorbs. Continue adding the warm broth a cup at a time, stirring after each addition until the broth is absorbed, about 20 to 25 minutes. Test for tenderness and add more broth if necessary! When the rice is tender but still has a slight al dente bite to it, stir in preserved lemon, thyme, salt, pepper and the remaining browned butter.
5. Sprinkle with Parmesan cheese and serve with chicken! Enjoy!
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