Preparation / Directions:
Melt butter in large skilltet over medium heat. Season with salt and pepper and cook until skin is brown...about 15 minutes. Turn chicken and cook on the other side for 5 minutes. Remove and reserve chicken. Pour off all but 2 tablespoons fat. Add onion, carrot, celery, proscuitto or ham and saute until the onion is browned and vegetables are softened......8- 10 minutes. Add wine and chicken stock to pan. Add chicken. Bring the liquid to a boil, reduce to simmer and cover skillet with lid. Simmer chicken in sauce until cooked through about 20-25 minutes. Remove chicken from pan, turn heat to high and bring to boil. Reduce volume by half about....5 minutes. Add the cream, stir to combine and remove from heat. Transfer to serving plate. Taste for salt and pepper. Sprinkle chopped parsley on top.