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Ingredients

• 4 Medium Chicken Breasts
• 4-5 Russet Potatoes
• 1 Pound Broccoli
• 1 Sliced Shallot
• 4 Cloves Garlic
• 4-5 Tablespoons Olive Oil
• ¼ cup Cognac (optional)
• 2 Cups Chicken Stock
• Sage, Thyme, Rosemary, Oregano 
• Package Cremini Mushrooms
• Teaspoon Better than Bouillon Chicken 
• Salt and Pepper to taste
• Tablespoon butter
• 4 slices Prosciutto
• ½ cup white wine 

Directions & Thoughts

This is a solid Italian staple that is elegant yet fairly simple to do.  Again, I can’t stress enough the importance of quality ingredients.  I typically buy whole chicken breast in bulk, butcher, season, and vacuum freeze.  I defrosted 4 cutlets overnight in fridge. 

First, I start by cutting potatoes in 1-inch pieces and soaking in cold water.  This helps remove the starch for crisper potatoes later on.  Next quarter the mushrooms and place in bowl.  Slice Shallots and crush the garlic. Cut up broccoli florets.  

Next, you’ll want to pound out chicken breasts laying the sage then prosciutto using wax paper or saran wrap.  Do this lightly. The goal here is to get the sage to stick to chicken and prosciutto. I then dredge with seasoned all-purpose flour and set in fridge until ready to cook. 

For mushrooms add olive oil and pat of butter, shallots then mushroom and thyme.  Sauté until brown and golden…Add ½ cup chicken stock and reduce on low for about 5 minutes. 

Add garlic oil and broccoli and sauté until soft add splash of stock and reduce.  

Strain and dry potatoes well.  I season with my already made rub from my last recipe.  Coat with Olive Oil and drop in air fryer at highest temp setting for about 15 minutes tossing occasionally until golden brown.  While that’s cooking, finely chop a mix of herbs, (parsley, sage, thyme, rosemary) really whatever is freshest)

Add oil and butter to pan and sauté/fry each side for few minutes until golden brown.  Do this in two separate batches as not to crowd the pan.  Transfer to paper towel when finished.  

In the same pan add shallots, crushed garlic and herbs.  Sauté shallots until translucent.  Add cognac and flambé if you’re comfortable if not you can just add wine.  Once alcohol is burned off and brown bits on bottom pan are scraped add cup of chicken stock, butter and reduce.  There is your pan sauce!  Return chicken to pan and turn to low.  While that simmers add olive oil and herb to pan and add cooked potatoes and toss.  Now you rare ready to plate.  I typically plate it family style.

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