Prosciutto Wrapped Chicken with Pesto Cream Sauce and Asparagus
- 1/2 lb. thin asparagus
- 2 large chicken breasts
- Sea salt
- 1 Tablespoon flour (cornstarch if you are gluten intolerant)
- 4 slices of Prosciutto
- 2 Tablespoons olive oil
- 4 Tablespoons basil pesto
- 1/3 cup cream
- Black pepper to taste
- Garnish: Basil leaves
Wash asparagus and snap off woody stems. What is left is the most tender part of the asparagus. Bring a saucepan of water to a boil, place asparagus in a steamer basket and place in pan. Cover and cook for 5 minutes. Immediately plunge asparagus in cold water to stop the cooking. Drain and set aside.
Rinse chicken and pat dry. Sprinkle with a little sea salt then coat with flour and wrap with prosciutto. Set aside.
Heat 2 tablespoons of olive oil in a medium skillet. Add prosciutto-wrapped chicken and cook for 8-10 minutes per side until there is no longer any pink in the center of the thickest part of the breast. Remove chicken from pan and set aside.
Pour cream and basil pesto into the pan. Stir to mix well. Return chicken to pan and add the asparagus. Bring to a boil then remove from heat. Add freshly ground pepper and lay basil leaves on top. Serve immediately.
Wine Pairing: The basil pesto cream sauce is a very large part of the flavor of this dish and would work best with either a Pinot Grigio or a Riesling. However, the addition of the prosciutto adds another definitive flavor to this recipe and adds the possibility of pairing with a toasty Chardonnay or even a nice rich Cabernet Sauvignon.
Happy Valentine’s Day!