Summertime for me has always meant, among other things, ripe fruit season. While a lot of people head for peaches in summer, I’m unfortunately allergic (I wasn’t as a kid) and therefore miss out every year. Luckily, I can eat nectarines so I make due.
This chicken dish combines sweet, tender nectarines with salty, crispy prosciutto and an herbed pan sauce that requires only one skillet. I’m not going to lie, you do need a second skillet to make the crispy prosciutto, but I’m not counting that because the prosciutto leaves such little mess that you can just give the pan a quick wipe after use. Don’t sue me.
It’s Monday, I’m tired from the weekend, and this is the perfect meal. Serve it over couscous or rice with your favorite veggie on the side. I love asparagus, personally. If you make this chicken, be sure to share your photos and tag me @theardentcook on Instagram! Enjoy!
2 boneless, skinless chicken breasts (about 1lb per breast)
1 shallot, thinly sliced
2 ripe nectarines, pitted and sliced into eighths
2 sprigs fresh thyme
2 sprigs fresh sage
½ cup dry white wine
½ cup chicken stock
2 tbsp butter
Pinch crushed red pepper flakes
4 slices prosciutto
OIive oil, for searing
Salt and pepper, to taste
- Preheat oven to 400 degrees. Heat a medium cast-iron or other oven-safe skillet over medium heat.
- Pat chicken dry and season all over with salt and pepper. Add olive oil to the skillet and sear chicken on both sides, about 4 minutes per side or until the outside becomes golden brown. Remove chicken from the pan and set aside.
- Add sliced shallots, herbs, and a pinch of crushed red pepper flakes, salt, and pepper to the pan. Sauté for a minute until fragrant. Add wine and stir to deglaze the pan, taking time to scrape all the crispy bits from the bottom of the skillet and incorporate into the sauce. Cook wine and shallots for an additional minute, then add chicken stock.
- Return the chicken to the pan and top each breast with one tablespoon of the butter. The butter will melt down the chicken as it bakes in the oven and incorporate into the sauce. Bake for 12-15 minutes or until internal temperature of chicken reaches 165 degrees Fahrenheit. Remove from the oven and place chicken on a plate to rest.
- After removing the chicken, discard the herbs. Add sliced nectarines and stir to coat in the sauce. Return the skillet to the oven for 5 minutes to continue reducing the sauce and soften the nectarines.
- While the sauce reduces in the oven, crisp the prosciutto. In a large, dry skillet over medium heat, crisp the prosciutto by turning the slices over frequently until they are shriveled and crispy.
- Slice the chicken and return it to the skillet with the sauce and nectarines. Serve with a starch and vegetable of your choice, and don’t forget to spoon the sauce and nectarines over the top before eating. The sauce is the best part of this dish. Enjoy!