Fabio Viviani’s Chicken Piccata with Prosciutto

Prosciutto is our staple when come to couple’s food because it is sexiest cold cut in Italy. If you want to knock a date out of the park, have some prosciutto! It’s tasty and little salty, and perfect paired with a simple chicken dish. It’s best to deglaze the pan of this dish with the wine you’ll be serving her.

Chicken Piccata with Prosciutto


  • 2 small boneless, skinless chicken breasts
  • 1/2 cup of flour
  • 4 slices of Proscuitto
  • 2 tbs. olive oil
  • 1 cup white wine
  • ½ cup lemon juice
  • Salt and pepper to taste
  • Shaved Parmesan for serving
  • 1 tbs. Italian flat-leaf parsley, chopped, for serving


  1. Season chicken breasts with salt and pepper on both sides.
  2. Place flour on a plate and lay chicken breasts into flour on both sides. Shake off excess flour.
  3. Heat olive oil in skillet over medium heat. Cook chicken breasts (one at a time if necessary) for 5 minutes per side or until golden brown and the juices run clear. Transfer chicken to serving platter and save pan for deglazing.
  4. Top each breast with 2 slices of prosciutto.  Deglaze the pan by reheating on medium-low and adding the white wine and lemon juice. Use wooden spoon to scrap bottom of pan and cook until reduced, about 10 minutes.
  5. Top chicken with pan sauce, some shaved parmesan, and some chopped parsley.

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