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Day 10 - POLLO AL PROSCIUTTO E CARCIOFI – Chicken Prosciutto with Artichokes Ingredients:
2 boneless, skinless chicken breast halves
1 stick of butter, divided in half
4 slices of prosciutto, sliced thinly
4 leaves of fresh sage
1 small jar/can of marinated artichokes, drained (you will need about a handful of them)
1 cup of dry white wine
Salt & pepper
Olive oil

Preparation: Place each chicken breast half between two sheets of plastic wrap, and pound until about a 1/4 of an inch thick. Season with salt and pepper. On each seasoned and pounded chicken breast, place 2 sage leaves, then top with 2 slices of prosciutto, so that you have the sage sandwiched between the chicken and the prosciutto. Melt half a stick of butter in a large skillet over medium-high heat. Add the chicken to the pan with prosciutto and sage-side down. Let cook for about 3 to 4 minutes; until the edges of the chicken turn white. Turn chicken over and cook on other side for an additional 3 to 4 minutes (with prosciutto facing up). Add artichokes and wine. Simmer this until the wine has reduced by half, you will see it become thicker. Place chicken on a platter, and finish the pan sauce by whisking in the rest of the butter. Once the rest of the butter is melted and incorporated with the pan sauce, pour over cooked chicken.