Makes 4 servings. Difficulty
1 Tablespoon unsalted butter 2 teaspoons olive oil 2 shallots, minced 2 garlic cloves, minced Salt and freshly ground black pepper 4 large chicken breasts with bones & skin 4 slices of prosciutto 8 basil leaves, plus 1 Tablespoon minced 1/4 cup dry white wine 1/2 cup gf chicken stock 2 Tablespoons cream
In a small skillet melt butter in olive oil over medium heat. Add half shallots and garlic; sauté, stirring often, until softened and fragrant, about 2 minutes. Season with a pinch of salt and pepper. Scrape mixture into a small bowl and let cool briefly.
Loosen skin of chicken breasts without completely detaching. Place a teaspoon of shallot mixture under skin of each breast. Top with a folded piece of prosciutto and 2 basil leaves. Smooth skin over fillings and season lightly with salt and freshly ground black pepper.
Set chicken in a roasting pan, skin-side up. Broil for 5 minutes. Turn and broil for 5 minutes more. The skin should be crisped on top.
Turn oven temperature down to 350°F. Bake chicken for 20 minutes or until juices run clear when meat is pierced. Transfer chicken to a plate, tent with foil to keep warm.
Transfer juices from pan into a small bowl; spooning off any excess fat.
Place roasting pan over medium heat. Add remaining shallots and garlic; sauté until soft and golden. Add wine and bring to a boil, scraping up any browned bits on bottom of the. When wine is nearly evaporated, pour in chicken stock and cream. Bring to a boil, then reduce and simmer, stirring occasionally until reduced to about 1/2 cup. Stir in minced basil and reserved drippings. Adjust seasonings to taste with salt and freshly ground black pepper.
Place a stuffed breast on a plate and spoon sauce over top.