Pan Roasted Tuscan Chicken with Chestnut sauce

Products you'll need:

CAMPBELL’S Stock First ® Chicken stock

CAMPBELL’S Stock First ® Chicken stock

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  • 1 tbsp (15 mL) olive oil
  • 4 boneless chicken breasts, with skin
  • 1 ounce (28 g) prosciutto, coarsely chopped
  • 1 shallot, finely chopped
  • 6 peeled and roasted chestnuts, chopped
  • 1 tsp (5 mL) fresh thyme leaves, chopped
  • 1/2 carton CAMPBELL’S Stock First ® Chicken stock


  1. Warm oil in a large heavy bottom oven proof skillet,sear chicken skin side down only,until well browned,about 6-8 minutes. Do not turn chicken breasts over! Transfer to 375°F (190°C) oven and roast for about 20 minutes or until cooked through. Remove chicken from pan and keep warm.
  2. Pour off excess oil and add prosciutto and shallots to pan. Sauté over medium-high heat for 1-2 minutes. Add chestnuts and thyme and sauté 3-4 minutes more.
  3. Add stock to deglaze pan,scraping any brown bits from bottom of pan,and simmer over medium-high heat until sauce is reduced by half,about 4-5 minutes.
  4. Arrange chicken breasts on serving platter or plates and spoon sauce over chicken.

Recipe tips

  • For a more adventurous version of this recipe try slicing a lemon very thinly,almost see-through,and inserting a slice under the skin of each breast before cooking.
  • You can find peeled roasted chestnuts in the frozen food section of most grocery stores.

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Amount Per Serving
Calories 290
Fat 15 g
Sodium 420 mg
Carbohydrate 11 g
Protein 27 g
Calcium 2 %DV
  • Excellent source of protein

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