2 Reviews of Chicken With Prosciutto, Rosemary and White Wine

From: JustJanS

On Apr 28, 2004

Thanks for a good recipe marie. It was easy to follow and worked well. I preferred the thighs and legs to the breasts-but that's just me, I find breast meat too dry. I loved the prosciutto diced, as we've only ever bought it in thin slices. It really made the sauce. We ate this with baked potatoes, but I think it would be nicer over pasta next time.

From: Jack 937

On Aug 2, 2006

Delicious and not too complicated. I used 3 boneless half-breasts and they came out really juicy and tender. I served this dish over fresh hand-made linguine and it was really tasty. The proscuitto adds salt, so go easy on adding any extra. I think next time I am going to try this with a cheese-based sauce (but prepared the same way) instead of the wine-tomato sauce. Once again, a great recipe; thank you!