Chicken Gabriel


  • Two large chicken breasts
  • 1 teaspoon of flour
  • 1 teaspoon of butter
  • 1/2 cup of chicken stock (low sodium, or homemade)
  • 3 tablespoons of olive oil
  • 2 chopped onions
  • 1 chopped shallot
  • oil for sautéing
  • 6 slices of mozzarella (gouda, or provolone work too)
  • 6 slices of prosciutto
  • Salt and white pepper

Butterfly chicken breast using a sharp filet knife. This can be done from frozen, and likely can make 3 cutlets from each breast. Lightly pound cutlets, to equal thickness. Doing so will cook the chicken evenly. Once completed, place on a baking pan, in a single layer, and set aside.

In a skillet, sauté onion in olive oil, then add shallot. When golden brown, add butter, and flour. Once thick, add stock, and allow to reduce for a few minutes. Season to taste.

Preheat oven to 400º. Lightly season each cutlet, top with a slice of prosciutto, and then cheese. Add stock reduction, then bake for about 15 minutes. Serve hot.

Serves 5-6

Side pairing ideas: Roasted garlic & rosemary potatoes. Sautéed green beans. See sides page for more info.

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s