This is one of my favorite recent recipes from Cook’s Illustrated and one of its most talented (former) employees, Kenji Alt.  The familiarity and simplicity of the ingredients belie how incredibly scrumptious this dish is.  It’s elegant enough to serve at a dinner party but simple enough for a family meal (although probably not a weeknight dinner).  The sauce is so amazing you will want to suck up what’s left with a straw.  With that in mind, serve it with something absorbent.

As you may be able to see from this picture I used bacon in place of prosciutto just because thick-sliced prosciutto is a little more difficult for me to get.

Chicken Canzanese