Instructions: To make chicken: Arrange the chicken on a plate and sprinkle with the thyme and pepper.

Heat the oil in a large, heavy, nonstick skillet. Add the chicken and prosciutto; cook over medium heat until lightly browned on both sides, about 5 minutes per side. Using tongs, remove to a side dish.

Add the wine to the skillet and boil over high heat, stirring with a wooden spoon, until the wine is reduced by more than half, to a glaze, about 5 minutes.

Return the chicken, prosciutto and any juices on the plate to the skillet and cook over medium heat until the chicken is cooked through or until it registers 170 degrees F on a meat thermometer, about 5 to 10 minutes. While the chicken is cooking, make the gremolata.

To make gremolata: Finely chop the parsley, garlic and orange zest together.

To serve, arrange the chicken on a platter. Spoon the gremolata on top.

Drizzle with the pan juices. Season to taste with salt and pepper. Garnish with the thyme sprigs, if desired.

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