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Italian Smothered Chicken with Crispy Prosciutto

Italian Smothered Chicken with Crispy Prosciutto
  • Prep 45 min
  • Total 60 min
  • Servings 4
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.
Updated February 26, 2017
Make With
Make With
Gold Medal Flour

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)

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.

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

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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