Tender chicken wrapped in crispy prosciutto with silky basil cream sauce. A quick and easy recipe for comfort food dialed up to 11.
- 12 trimmed chicken tenderloins (see note below)
- 1 1/2 teaspoon coarse kosher salt
- 1/2 teaspoon freshly ground black pepper
- 2/3 cup all purpose flour
- 12 slices prosciutto
- 2 Tablespoons extra virgin olive oil
- 1/2 cup pesto
- 1 1/2 cup heavy cream
- Season the chicken with the salt and pepper.
- Dredge the tenderloins in flour, or to reduce mess: fill a large freezer bag with the flour and add one seasoned tenderloin, then shake, and repeat until they’re all covered.
- Wrap each tenderloin in a piece of prosciutto as tightly as possible without ripping it.
- Warm a 10-inch skillet over medium heat.
- Add the oil and once it shimmers sear the tenderloins for 2 minutes on each side, or until the prosciutto and visible chicken begin to turn golden-brown. Try not to crowd the pan—work in batches if you need to and set the cooked pieces aside on a plate as you go.
- Return all the chicken to the pan and add the basil and cream. Stir it gently (I usually just swirl the chicken around a bit with tongs) to combine. Reduce the heat to low and let it simmer for 3-4 minutes. You can add a little more cream if it starts to reduce too much. Serve immediately with plenty of sauce.
- If you want to trim the tendon out of the tenderloin (the little rubbery white strip sticking out of the thick end), you can pull it away from the tenderloin and slide a knife down in between the tendon and chicken to slice it out.
- I also usually cut the tip of the thin end of the tenderloin off to make it more uniform in size.
- Category: Dinner
- Method: Searing
- Cuisine: Italian-American
Keywords: Prosciutto-wrapped Chicken in Basil Cream Sauce, prosciutto-wrapped chicken, chicken wrapped in prosciutto, basil cream sauce, prosciutto, chicken tenderloins