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Italian Smothered Chicken with Crispy Prosciutto

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  • Prep 45 min
  • Total 60 min
  • Servings 4
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It’s almost hard to believe that something that tastes this good and looks this impressive can be this easy — but it’s true. Sautéed chicken breasts are nestled in a wine-infused mushroom sauce and finished with a generous topping of crispy prosciutto for a showstopping dinner that’s easy enough for any day of the week.
By Betty Crocker Kitchens
Updated Feb 26, 2017
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Ingredients

  • 4 boneless skinless chicken breasts (about 1 1/2 lb)
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/3 cup plus 2 tablespoons Gold Medal™ all-purpose flour
  • 2 tablespoons butter
  • 2 tablespoons vegetable oil
  • 3 oz prosciutto, thinly sliced and cut crosswise into 1/2-inch strips
  • 8 oz sliced mushrooms
  • 1 medium yellow onion, cut in half and thinly sliced
  • 3 cloves garlic, finely chopped
  • 1/2 cup dry white wine
  • 2 cups Progresso™ chicken broth (from 32-oz carton)
Make With
Gold Medal Flour

Steps

  • 1
    Season chicken breasts with salt and pepper. Place 1/3 cup flour in shallow bowl; dredge chicken breasts in flour, shaking off any excess.
  • 2
    In deep 12-inch nonstick skillet, heat 1 tablespoon of the butter and 1 tablespoon of the oil over medium-high heat. Add prosciutto; cook and stir about 2 minutes or until crispy. Using slotted spoon and leaving as much of the fat as possible in skillet, transfer prosciutto to plate, and set aside.
  • 3
    Add chicken breasts to hot skillet; cook over medium heat about 5 minutes on each side or until browned. Transfer to plate.
  • 4
    Add additional 1 tablespoon butter and 1 tablespoon oil to skillet; heat over medium-high heat. Add mushrooms; cook about 4 minutes or until they begin to brown. Add onion; cook about 6 minutes or until softened. Add garlic; continue to cook another minute.
  • 5
    Sprinkle 2 tablespoons flour over vegetables; cook and stir 2 minutes.
  • 6
    Add wine; cook and stir until almost evaporated. Stir in broth; heat to boiling. Reduce heat to medium-low; return chicken breasts to skillet. Cook 10 to 15 minutes or until chicken is cooked through (at least 165°F) and sauce is thickened. Top each serving with crispy prosciutto. Serve over cooked pasta, if desired.

Tips from the Betty Crocker Kitchens

  • tip 1
    White button mushrooms are called for in this recipe, but if you’d prefer a stronger mushroom flavor, try substituting sliced cremini mushrooms.
  • tip 2
    Pinot Grigio or Sauvignon Blanc are white wines that work well in this recipe.

Nutrition

440 Calories, 20g Total Fat, 47g Protein, 17g Total Carbohydrate, 3g Sugars

Nutrition Facts

Serving Size: 1 Serving
Calories
440
Calories from Fat
180
Total Fat
20g
31%
Saturated Fat
7g
35%
Trans Fat
0g
Cholesterol
130mg
44%
Sodium
1140mg
47%
Potassium
640mg
18%
Total Carbohydrate
17g
6%
Dietary Fiber
1g
6%
Sugars
3g
Protein
47g
% Daily Value*:
Vitamin A
4%
4%
Vitamin C
4%
4%
Calcium
4%
4%
Iron
15%
15%
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 Vegetable; 6 Very Lean Meat; 1/2 Lean Meat; 0 High-Fat Meat; 3 Fat;
Carbohydrate Choice
1
*Percent Daily Values are based on a 2,000 calorie diet.
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