Ingredients
- 2 boneless Chicken Breasts, split
- 2 cans Cento Artichokes in Brine 8-10 (14 oz), halved
- 8 thin slices Prosciutto
- 12 Fresh Basil Leaves
- 1/2 cup Anna TIPO 00 Flour
- 3 tbsp Cento Imported Extra Virgin Olive Oil
- 1/2 cup Marsala Wine
- 1 cup Cento Low Sodium Chicken Stock
- Cento Fine Sicilian Sea Salt, to taste
- Cento Ground Black Pepper, to taste
Directions
Place three basil leaves on each chicken breast and wrap with prosciutto. Add salt and black pepper as needed. Place each wrapped breast in the refrigerator for 10 minutes. Remove from fridge and coat thoroughly with flour. Heat olive oil in a skillet and carefully add each breast. Sauté until the chicken is almost fully cooked then remove from the skillet. In the same skillet deglaze with Marsala wine, then add chicken stock, and artichokes. Heat over medium heat for 2-3 minutes. Return the chicken to the skillet, ladle the sauce and artichokes over the top, until chicken if fully cooked. Serve immediately as is or over pasta such as spaghetti. Serves 4.
